Thai veg green curry
Searching on the tinties for a Thai veggie recipe, I came across one that seemed to have exactly the combination of ingredients I wanted on About.com
Serves four (hmm, doubt that)
Tofu or chick peas
I green pepper, chopped
Asparagas, chopped, or green beans (I think beans go better)
Handful cherry toms
3/4 can coconut milk (soya)
Thai or sweet basil
Optional: 2/3 kaffir lime leaves (what??!!)
Green curry paste (this is the best bit)
1/4 can coconut milk (soya milk)
1-3 green chillies
lots of coriander, leaves and stems
1 shallot, chopped (or any onion really)
4-5 cloves garlic
Piece of ginger, sliced
1 tbsp soy sauce (I use tamari)
2 tbsp lime juice (or lemon)
sugar (I ignore that)
1) Zap paste ingredients
2) Add a little oil to pan and then pour paste into it and stir fry for a minute or so to release the fragrance
3) Add tofu or chick peas and stir fry until saturated with sauce
4) Add stock plus lime leaves. Stir, reduce heat and simmer for five mins
5) Add milk, veg and simmer 5-7 mins or until softened (or to personal taste I guess)
6) Serve (with rice. Or noodly things). Sprinkle with the basil, and/or red chilli if you want more spice.
I use soya milk instead of coconut because we aren’t fans of coconut milk, it’s too sweet for our taste. Yeah, I know Thai food is coconutty, but what I wanted was the fresh greeny taste, and the hotness, so the rest of it was perfect for us. If you like stuff slightly sweeter than we do, soya milk sweetened with apple juice is probably a good choice.
The recipe does say you can experiment with other veg. I used Pak Soy yesterday for a change.
Limes don’t seem to be very juicy and they are pricey, last time I bought them I needed two and they were 45p each. Yesterday I used lemons instead. They go further.
And I use tofu not chick peas. I daresay if you aren’t vegetarian you can add whatever you prefer. It’s the green paste that makes this curry so delicious.