The Ultimate Thai Green Curry

Full of flavour and easy enough for weeknight dinners, this vegan curry is best served with fluffy coconut rice and fragrant herbs.

INGREDIENTS

For the curry paste:

2 teaspoons cumin seeds

1 Tablespoon coriander seeds

1 teaspoon white pepper

2 – 3 garlic cloves

30g ginger

2 Tablespoons soy sauce

1 red onion

4 Makrut lime leaves

2 lemongrasses (only the white part)

3 – 4 green chillies

20g – 30 g fresh coriander

3 spring onions

1 Tablespoon sesame oil

For the curry:

1 x Thai Green Curry paste

1 Tablespoon sesame oil

1 x 400ml can of coconut milk

1 cup vegetable stock

2 eggplants

1 punnet baby bok choy

Lime juice, fish sauce and palm sugar to season

To serve:

Coconut rice

Shaved spring onions

Sliced radishes

Fresh basil, mint, and coriander

Mung bean sprouts

Crispy onions, to sprinkle

Zest and juice of fresh limes

METHOD

Dry toast the cumin and coriander seeds until fragrant to make the paste. Remove and grind to a powder in a pestle and mortar. Add the remaining ingredients to a blender and the ground spices and blend again until you achieve a paste. The longer you blend, the greener it will become. This paste can be stored in a jar for up to a week in the fridge. Alternatively, freeze it until you need it again.

Fry the Thai green curry paste in sesame oil in the Toughened Non-Stick 28cm Shallow Casserole until fragrant and caramelized. Add the coconut milk and vegetable stock and allow to simmer for 10 – 15 minutes. Pan-fry the eggplants and baby bok choy. Season to your preference.

Serve in bowls with all toppings and enjoy hot with coconut rice, crispy onions and fragrant herbs.