Thai Curry from scratch

Thai food tops my list of favourite food. A raw papaya salad and some green curry with steamed rice makes one perfect meal for me. I just love Thai food for its' flavourful combination of spicy, sweet, and sour!

Thai curry is also a favourite with many people because it so easy and quick. Just open up a can of coconut milk and green curry paste, boil some vegetables and steam some rice. A yummy dish in under half an hour. But, as with everything else, it can't replace the fresh taste of a curry made from scratch. And it is really not tough at all. Trust me! 


Once you've made this at home, you'll never want to reach out for a jar of readymade curry paste. Ever! And make sure you double the paste so you can store it in the fridge for a few weeks, for those times when you'd love to make some Thai curry in a jiffy. 

Serves 4:

·        1 can (400 ml) coconut milk

·        ½ cup green curry paste

·        150 gms fresh tofu, cut into big cubes

·        1 cup broccoli florets

·        ½ cup red & yellow pepper, chopped

·        1 tbsp palm sugar

·        1 tbsp oil

·        8-10 basil leaves

Heat the oil in a big pot. Add the curry paste and stir for 2-3 minutes. Add the coconut milk, sugar, and vegetables. Bring to a boil while stirring. Then cook on low flame for 10 minutes until the curry begins to thicken. Add the tofu and cook another 2 minutes. Transfer to a bowl and garnish with basil leaves. Serve hot with steamed rice.

For the paste:

  

·        4-6 medium green chillies

·        2 shallots (or 2 spring onions), roughly chopped

·        1 inch piece of fresh galangal (or ginger), peeled and roughly chopped

·        4 garlic cloves

·        1 cup fresh coriander, with stalks

·        2 lemongrass stalks, chopped 

·        4 kaffir lime leaves, torn into pieces

·        1 tbsp coriander seeds, crushed

·        1 tsp roasted cumin powder

·        1 tsp black pepper

·        1 tsp palm sugar

·        1 tbsp soy sauce

·        1 tbsp olive oil

·        1 tsp salt

Place all of the above ingredients in a food processor and grind to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks.

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