When I’m cooking Thai curry the house comes alive with the fragrant smells of lemongrass, ginger and coconut. It’s wonderful, especially on a hot day when all the windows and doors are open and a warm breeze filters through the house, picking up the delicious aromas on its way through.
The delicious smells make me dream of one day visiting Thailand and wandering through busy markets, gathering basketfuls of fresh herbs, green mangoes, and beautiful puce dragon fruits. That muggy heat that fills your lungs with smells of incense and chili. The long white beaches and warm turquoise sea punctuated with fishing boats. Yes, I’m dreaming…
In reality, I frequently cook a version of this curry. It’s a perfect winter warmer, but the spicy chili is fantastic in summer too, making you sweat out all the toxins while giving you a big hit of Vitamin C.
Next time you don’t know what to cook, cook this – you won’t regret it!
CLICK HERE to see this recipe as part of a meal plan.
Makes: 4 servings
Prep time: 40 minutes
3cm piece fresh ginger
2cm piece fresh galangal (you may only be able to find powdered galangal, in which case use 1tsp. If you can’t find anything, substitute with a decent crack of black pepper)
1 stalk lemongrass – white core only
4 large garlic cloves
1 very small green capsicum
1/4 brown onion
1 green chili
10 coriander stalks
2 tbsp oil
1/2 cup water
3/4 brown onion
1 waxy potato (Desiree)
handful baby corn
handful cherry tomatoes
2 large fresh kaffir lime leaves, cut into thin strips
1 tsp sugar
400ml coconut cream
2 tbsp fish sauce
2 bok choi
1 tbsp fish sauce
1 tbsp soy sauce
1 cup rice
2 cups water
To Make the curry:
First, cut the onion and potato into 2cm cubes and set aside.
To make the curry paste, whizz together all the ingredients EXCEPT the water in a food processor until smooth.
In a large heavy based frying pan heat 1 tbsp oil over a medium-high heat and fry off the paste until fragrant (4-5 minutes). Next, add in the water and stir well – this emulsifies the paste and brings everything together, forming a sauce for the vegetables to stick to.
Add in the onion, potatoes and coconut cream along with the sugar and fish sauce. Cook for 10 minutes or until the potatoes are soft, before adding in the corn, cherry tomatoes, kaffir lime leaves and finally the juice from one lime. Check the seasoning – you may want to add a touch more fish sauce.
Cook for a further 5 minutes before serving.
To make the bok choi and rice:
To make the rice simply place 1 cup of rice, 2 cups of boiling water and a good pinch of salt in a saucepan, cover tightly with a lid and cook over the lowest possible heat for 10-15 minutes until the water is absorbed and the rice grains are fluffy.
For the bok choi, slice each one in half, wash out any grit caught between the leaves and cook on a griddle pan over a high heat for 2-3 minutes. The water on the leaves will be enough to steam fry the vegetable – once the leaves have begun to wilt, pour over the fish and soy sauce immediately before removing from the heat and serving.
Any vegetables will work in this dish. Use what you prefer, although the potatoes bulk it out and provide a cheap, filling option if you’re feeding hungry mouths.
Of course chicken or beef would be nice too if you don’t fancy a vegetarian meal.
Rice or roti bread.