I tried and rather spectacularly failed last week to make a Thai Green Curry.
“It’s not that bad darling” said Jamie wincing slightly as he took another bite. “It’s ruined!” I screeched as I dramatically flounced out the room to have a full blown Thai Green tantrum. I mean how difficult could it be? I didn’t even make the paste myself! What a load of old shiiiiiiit!!!… Once I’d calmed down I apologised to Jamie and sulkily ate my vile curry on the metaphorical naughty step. But how had I got it so wrong?
After careful dissection of my own recipe I identified three major errors. The first was using reduced fat coconut milk. The second was adding too much stock and the third and final big stonker of a mistake, was substituting rice wine vinegar for cider vinegar and using two tablespoons too many. Horrible.
So Thai green curry, you big fat idiot, I will not be defeated by you. I have revised my recipe and changed you into a Thai red curry and now you taste bangin’. Thank god because I’m not sure Jamie could cope with another one of my curry tantrums.
Thai Red Curry
Serves 4 / takes 45 mins / V Vn mild/medium hot
1 tsp oil
1 small white onion, diced
1 inch of fresh ginger, grated
2 garlic cloves, crushed
400g butternut squash (I prefer to buy mine pre-chopped)
280g of firm tofu cubed or 4 Quorn fillets
1 stork of lemongrass, bashed
1 tsp brown sugar
1 can of coconut milk
3 Tbs Thai red curry paste
200ml vegetable stock
1 Tbs light soy sauce
2 handfuls of Kale
100g sugar snap peas, whole
1 bulb pak choy, roughly chopped
Large handful of chopped coriander
FYI: Thai red curry paste contains chilli but if you like your curry extra hot, then I suggest you add a chilli or a tsp of chilli flakes.
1. Heat the oil in a large deep pot over a medium heat and sauté the onions, garlic and ginger for 5 minutes, stirring continually until soft. Add a tablespoon of water to prevent the mixture from sticking. Add 400g butternut squash and cook for a further few minutes. Add 3 Tbs of curry paste and cook for another couple of minutes.
4. Add the coconut milk, 200ml of veg stock, 1 Tbs of soy sauce, a tsp of brown sugar and the bashed lemon grass and bring to the boil. Add the tofu and simmer for 15 minutes with the lid a jar. Add the kale, sugar snap peas and pay choy and cook a further 5 minutes.
5. Remove from the heat. Roll the lime on a hard surface to loosen it and then cut it in half before squeezing it over the curry and giving it a good stir.
6. Sprinkle with chopped coriander and serve with rice.
If you’ve had a go at making my curry or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org