Thai green curry
You can prepare this with tofu or chicken.
Servings 4 - 6
Ingredients
Curry paste
- 3 onions peeled and cut into thick wedges
- 2 green chillies deseeded
- 3 cm piece of fresh ginger chopped
- 5 cloves garlic
- 1 lime juice and zest
- 2 tsp ground coriander
- 1 tsp each cumin, turmeric, paprika, and black pepper
- 4 tbsp olive oil
- 2 tbsp water
Base
- 3 tbsp olive oil or coconut fat
- 2 onions peeled and chooped
- 1 large aubergine cubed
- 300 g firm tofu, cubed (or use four skinless, boneless chicken thighs, about 400g, cut into small pieces)
- 1 red pepper sliced
- 400 ml tin of cocnut milk
- 1 stem lemongrass sliced lengthways, leaving root intact
- 2 tbsp tamari or soya sauce
- 40 g fresh coriander chopped
Instructions
- To make the curry paste, blend one onion , chillies, ginger, garlic, lime zest and all the spices with 1 tbsp of olive oil and the water in a food processor.
- Heat the oil in a heavy bottomed pan, toss in the onions and stir well.
- Add the aubergines, tofu or chicken and curry paste. Cook gently for 5 minutes, stirring occasionally.
- Add the red pepper and stir again. Cook for 5 more minutes.
- Add the coconut milk, tamari and lemongrass and simmer for 20 minutes.
- Remove the lemongrass and add the lime juice and fresh coriander. Serve with brown basmati rice.
Notes
Tip: The tofu can be marinated in lime juice and spices in advance to enhance the flavour, or buy ready marinated tofu chunks.