Green Thai Curry

For the Green Curry Paste

• 1-2 small green chilies, adjust to taste
• 1 shallot, chopped
• 2 garlic cloves
• 1-inch piece of ginger, peeled and chopped
• 1 stalk of lemongrass, finely chopped
• A small bunch of cilantro (including stems)
• 1/2 lime, zest and juice
• 1 tsp ground coriander
• 1 tsp ground cumin

For the Curry

• 400 ml coconut milk
• 200 ml fish stock
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp fish sauce
• 1 tbsp brown sugar
• A mix of vegetables such as bell pepper, zucchini, carrots, and broccoli, chopped
• A handful of green beans, trimmed
• 1 cup of tofu, cubed (optional)
• Fresh thai basil leaves

Instructions

• Blend all the ingredients for the curry paste in a food processor until smooth. Add a little water if needed to blend. Adjust the green chilies according to how spicy you like your curry.
• Heat the oil in a large pan over medium heat. Add the green curry paste and fry for 1-2 minutes until fragrant.
• Pour in the coconut milk and vegetable stock, and bring to a gentle simmer.
• Add the soy sauce and brown sugar, stirring until the sugar dissolves.
• Add your chosen vegetables and tofu (if using) to the pan. Simmer for about 10-15 minutes, or until the vegetables are cooked to your liking.
• Taste and adjust seasoning with salt or more soy sauce if necessary.
• Serve the curry hot over steamed rice or noodles. Garnish with fresh basil leaves.

Notes

• 1TSP Fish source with soy sauce