THAI GREEN CURRY
Here's the first offering from our new resident recipe maker, Kirsty Sharples. Kirsty runs the blog, The Architecture of Food in which she combines her love of food with architecture. First up is the scrumptious Thai Green Curry, enjoy!
- 1 Lemongrass stalk, roughly chopped
- 2 Shallots, cut in half
- 5 Chilies
- 4 Garlic cubes
- 40g Fresh coriander, including stalks (about a handful and a half)
- 30g Fresh basil, if you can find thai basil leaves use these but otherwise regular basil is fine (about a handful)
- A thumb size piece of ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Zest and juice of 1 lime
- 1 tbsp Soy sauce
- 500g Baby potatoes, halved
- 1 Red bell pepper, thinly sliced
- 100g Mangetout
- 100g Baby corn, halved lengthways
- 1 tin of coconut milk
- 4 Spring onions, chopped
- Fresh coriander
- Fresh lime (optional)
1. Put all of your “foundation” in a food processer and blend until it forms a thick paste. This will make a good amount of curry paste so separate it into freezer bags, about a tablespoon of paste in each, and put all but one portion in your freezer for another time. If you like it hot put a little more than a tablespoon in each portion.
2. Fry the spring onions on a medium heat in some vegetable oil until they start to soften then add the curry paste. After a minute add the coconut milk and leave on a medium heat.
3. Put the potatoes on to boil* then start to stir-fry all your other vegetables. Lower the heat of the coconut mixture while you cook the vegetables.
4. Once the potatoes are cooked (about 15-20 minutes) add them to the curry along with the fried vegetables.
5. To serve boil up some rice and serve topped with some fresh coriander and lime wedges to squeeze over.
Follow Kirsty's blog on instagram: @thearchitectureoffood
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