Thai-style Coconut Veg Curry by Amy Claridge
Method
This recipe is easier than it looks, and is very versatile. You can use any veg you like, but choose veg that will hold its shape during cooking so you don’t end up with a mush. Chicken works with this instead or as well as veg, but you could add it towards the end if you poach it first so it’s really moist. This would work with firm white fish as well. You could double the quantity of paste, seal in an airtight container, and store in the fridge for a few days until the next time!
To make the paste: Dry fry the cumin, coriander seeds and black peppercorns until they are darkened. Grind to a ‘dust’. Set aside. Put onion, garlic, red chilli, ginger, lime & sugar into a processor and blitz until a thick paste. During one of the ‘scrap downs’ add the roasted spices.
To make the dish: Heat oil in a wok over a high heat, then add the paste and keep it moving in the wok for a couple of mins. Add the coconut milk & water and bring to the boil. Leave to briskly boil, as this will thicken the sauce. After about five or so mins, add the veg. (Use your judgement: add veg that takes longer to cook earlier than those that cook quickly. Or you could steam your veg in advance and add in the last few mins. This recipe is a great way for using leftovers too!) When sauce has a nice thickish consistency and the veg are cooked to your liking, pour dish onto a bed of cooked rice if you wish. Scatter with herbs, spring onions, and serve immediately.
Ingredients
PASTE
One onion, peeled and roughly chopped
3 cloves of garlic, peeled
Half a lime
Approx. two inches of fresh root ginger, peeled.
Two large red chillies (or three small)
1 tbsp coriander seeds
1 tsp cumin
1 tsp black peppercorns
1 tsp sugar
MAIN DISH
Seasonal Doddington veg of your choice, for example: mange tout, potatoes, chard stem, sugar snap peas, courgette flowers, courgette, aubergine - anything that won¹t mush!
One tin of coconut milk, plus an equal amount of water A large handful of chopped herbs - flat leaf parsley, or coriander
Fat bunch of Lincolnshire spring onions, finely sliced
You also need rice, if you would like to serve with rice.
A glug of olive oil
Serves 2-4. (Kitchen Garden cooking 28 June 2008)
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