Vegan Thai Green Curry
My first time eating Thai green curry: unforgettable.
Me and my then boyfriend (now husband) had just landed in Bangkok for the first time (of many more after that) and had been dropped off at the wrong address by a grumpy taxi driver who now refused to take us to our hotel and was yelling at us things we luckily didn't comprehend. It was April (the hottest month in Thailand) of 2010 and - after much arguing - he finally took us to our hotel, only to realise that the place we had booked looked MUCH better in picture!
We found a small restaurant and ordered Thai green curry. We were so mind-blown by the flavour that we ate nothing but green curry for the rest of the trip.
Luckily the dodgy backpackers’ hotel was only a stopover on our journey, by way of a bumpy train ride across Thailand, to Chiang Mai - one of the most gorgeous places I’ve been to. On our way back we stopped in Ayutthaya - the old capital of the Kingdom of Siam destroyed by the Burmese in the 18th century. Its remains, characterised by the prang (reliquary towers) and gigantic monasteries, still give an idea of its past splendour.
TO MAKE THIS GREEN CURRY:
Chop/mince very finely: 1 clove garlic, 1 medium onion, 1 stalk lemongrass, 1 small piece galangal, 1 small piece ginger, 3 kaffir lime leaves deveined, 2 green chillies, 1 small bunch Thai basil, 1 large bunch coriander. Set aside and keep ready.
Heat 1 tbsp of rapeseed oil and add all the above ingredients except basil and coriander. Fry until the onions are translucent. Cool and transfer to a blender with the basil and coriander. Blend to a paste.
Add another tbsp oil to the pan and add the green paste. Season with salt and add your favourite veggies. I used: baby corn, mushrooms, sugar snap peas, spring onions and 2 large red chillies. Sauté for a couple of minutes.
Stir in 400ml of full-fat coconut milk, 1 tsp brown sugar and approx half glass of water. Adjust salt if needed. Simmer until the veggies are cooked through and the curry has a thick, creamy consistency.