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 minutes + 30 minutes if pressing the tofu / Vegan
1tsp coconut oil
1 small white onion chopped
1 bashed stork of lemongrass
1 inch of fresh ginger zested
2 crushed garlic cloves
400g butternut squash (I use pre peeled and chopped)
Block of firm tofu (pressed and cubed)
2 handfuls of Kale
200g Sugar snap peas
1 tsp brown sugar
1 red deseeded chilli chopped (if you like it hot)
1 can of full fat coconut milk
3 tbs Thai red curry paste
1 tbs soy sauce
1/3 cup of veg stock
Bunch of fresh chopped coriander
(1/3 of a cup of brown basmati rice per person)
1. Start by pressing your block of tofu. Remove the tofu from the packet and lay in on top of several sheets of kitchen roll. Cover with more kitchen roll and set heavy objects on top of it for around half an hour.
2. If you’re making rice then pour a 1/3 of a mug of rice per person into a pan and fill with double the amount of cold water. Season with salt, cover and bring to the boil. Once boiling bring it down to a simmer, cover again for around 15 minutes or until the water has absorbed and the rice looks like it has holes in it. Take off the heat, cover and leave to one side. The rice will be cooked by the time you finish your curry.
3. Heat the coconut 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 the curry paste and cook for another couple of minutes.
4. Add the coconut milk, veg stock, a teaspoon of brown sugar and bring to the boil. Add the cubed tofu, the bashed stork of lemon grass and simmer for 15 minutes with the lid a jar. Add the kale and sugar snap peas and cook a further 5 minutes.
5. Remove from the heat and add the soy sauce. Roll the lime on a hard surface to loosen it and then cut in half and squeeze over the curry. Give it a good stir and season with salt
6. Decant into bowls and top with fresh chilli and coriander. 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 email@example.com