Fragrant Thai green curry with lotus root

1 Mar

It’s easy – and perhaps wise – to reach for the tinned Thai green curry paste when you’re planning to make a Thai green curry. If you can get real curry paste from a proper Asian grocery, well lucky rabbit. But there are somethings that you may want to consider: A) there’s probably some sauce made from fermented fish and seafood pieces involved in that tasty paste; B) You’re not really getting it from an Asian grocer, are you? It’s Sainsbury’s home brand, yeah? Right? Right; C) This is better.

This is titled ‘fragrant’ to indicate it’s not going to blow your head off. Add more chili if you want more chili.

Man Woman have made this recipe with bay leaf in lieu of kaffir lime and chili flakes to replace birds eye chilli – and it worked, oddly.

Curry paste

  • 1 lemon grass stick, finely chopped
  • 10 cm piece of ginger, grated
  • 5 garlic cloves, minced
  • 2 tsp galangal grated (optional)
  • 1/2 shallot, finely chopped
  • 1/s birds eye chili
  • 1 TBSP lemon juice
  • 1 TBSP soy sauce
  • 2 TBSP coriander stalks, chopped

Remaining curry ingredients (serves 2 – 4)

  • 1 tsp coriander seeds
  • 1 C coconut milk
  • 1 C water
  • 5 kaffir lime leaves
  • 1 pak choi
  • Handful of mange tout (snow peas)
  • 10 baby corn
  • 12 lotus root slices (available frozen from Asian grocers)

Mix curry paste ingredients in a mortar and pestle.

Heat some oil in a pot, add coriander seeds then curry paste. Cook for a few minutes, the paste should be very fragrant. Add water and kaffir lime leaves.

Cook for another little while, then add coconut milk and vegetables. (Obviously you can use any veg you like, but I just added the ingredients here ’cause lotus root is so gorgeous that you should consider using it).

Serve when veg is cooked, but still crunchy. Top with bean sprouts and fresh coriander.

Estimated cost: £5.10

Musical accompaniment: Onra


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