It’s Thai food phase. I recently bought a new pestle & mortar and it’s changed my life! I’m using it extensively to make curry paste after curry paste. Thai green curry is quite delicious, and one of my favourites. It’s spicier than its red counterpart but with a fragrance that is deceptively mild. I love spicy food and will often ramp up the heat to this dish by adding more fiery chillies to the paste. This version is still pretty spicy, but not tear inducingly so.
RECIPE: (serves 4)
1 medium fresh green chilli
salt & pepper
1 shallot (sliced)
2 cloves garlic (sliced)
1 teaspoon fresh galangal (chopped)
1 tablespoon fresh lemon grass (chopped)
1/4 teaspoon lemon zest
1 coriander root & stem (chopped)
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon shrimp paste
2 tablespoon peanut oil
900g beef steak (thinly sliced)
400ml coconut milk
450ml vegetable stock
2 red chillies (thinly sliced)
3 tablespoons fish sauce
1 tablespoon sugar
Thai basil or coriander (for garnish)
To make the paste: For best results, grind all the ingredients in a mortar & pestle into a smooth paste. Set aside.
To make the curry: Heat the oil in a large pan or wok. Add the curry paste and fry for 1-2 minutes then add the beef and fry for 4 minutes until cooked. Add the coconut milk and bring to the boil, then add the vegetable stock and stir until boiling. Reduce the heat to medium and
add the chillies, sugar and fish sauce, simmer uncovered for 30-40 minutes, then serve.
Serve with a generous helping of the Thai basil or coriander sprinkled over along with rice or rice noodles. You can also put in some French beans or snake beans 5 minutes before the end of cooking to up the green count if you like.