It’s a good idea to have something up your sleeve that you can cook quickly, and simply, for a quick midweek supper: that’s instantly comforting but spirited enough to make one feel uplifted rather than stultified by eating it. This is that something.
Yes, you do need to hunt down the fabulously flavoured ingredients. But the good news is, most of them keep: kaffir lime leaves, galangal, chillies and lemongrass in the deep-freeze; corn and beans in the fridge; the coconut milk and jaggery in the cupboard. I always make a large batch of the paste since it freezes incredibly well.
Yes, the flavours are mostly Thai but if authenticity is your concern, I’m afraid you’ll be disappointed. And if these infractions do not offend, cook on.
What you will need – (for 2-3 servings)
For the curry paste –
- Fresh Lemongrass – 1 stalk
- Bird’s eye chillies – 3-5
- Red onion – 1 medium, chopped
- Garlic cloves – 7-8
- Galangal – 1 large piece, about 2 inch, thinly sliced (or ginger)
- Fresh Cilantro – 3/4 cup, roughly chopped
- Lemon juice – 3 tablespoons
- Kaffir Lime leaves – 2, stems removed
- Jaggery Powder – 1 tablespoon
- Salt and pepper to taste
For the curry –
- Curry Paste (from above)
- Peanut or vegetable oil – 2 tablespoons
- Fresh Corn – 1 cup, cooked
- Green Beans – 1 cup
- Cherry Tomatoes – 15-20
- Coconut Milk – 400 ml
- Fresh Basil and Baked Lotus stem chips for garnish (optional)
- Bung all the curry paste ingredients into a blender and blitz to make a smooth paste.
- On medium flame, heat 2 tbsp oil in a pan. Add in the curry paste, sauté for 3-4 mins. It should go from bright green to a dull dark green.
- Now pour in the coconut milk and stir well.
- Add in the vegetables and simmer for 10 mins. Taste and adjust seasoning if needed.
- Garnish with fresh basil leaves and serve alongside steamed rice or cooked millets.
Storage notes –
Store covered in the fridge for 2 days. The curry gets thicker the longer it stays in the fridge.
If you make this recipe, you know the drill: Let me know!