Oh how we love Thai food. When we were still in the planning stage for the cafe, we'd hoped to be able to offer supper clubs, and we knew we'd want at least one Thai evening. We soon realised that running supper clubs ourselves was never going to work - not with two young children. So these supper clubs never did happen. But this is one of the recipes we love to cook at home all the time - you can use less green chillies if you prefer it milder.
This curry doesn't have a thick sauce, rather it's best enjoyed with some sticky rice (check out our recipe for Kaffir Baked Rice) to soak up all the liquid with.
Make the curry paste in advance to save yourself some time later on. It keeps really well in the fridge for a couple of weeks. So you'll get plenty of meals out of this.
For the paste:
21 thai green chillies (use bird's eye chillies if you can't find Thai chillies)
1cm chopped galangal (or regular ginger)
1/2 lemongrass stem, choppes
zest of 1 lime
chopped stems from a small bunch of coriander (save the leaves for later)
1tsp ground turmeric
2 shallots, or 1 small red onion, finely chopped
4 cloves of garlic, chopped
1/2 tsp coriander seeds
1/4 tsp cumin seeds
For the curry:2 small tins coconut cream
1 tin coconut milk
3 kaffir lime leaves
Whatever veg you'd like to include - we tend to use babycorn, mangetout and, on this particular occasion, banana blossom as an alternative to chicken. This is found in tins in the supermarket - ask for help finding it!)
Optional - chicken breast
Optional - thai basil
To make the paste, first, dry fry the peppercorns, coriander seeds and cumin seeds on the hob until fragrant, then put them in a small food processor with all the other ingredients (or do this by hand in a pestle & mortar) and blitz until you get a paste.
Store this in an old jam jar in the fridge until you need it.
To make the curry, add the coconut cream to a heavy based pan, then add 2 tablespoons of the green curry paste. Add the chicken , if you're using it, and cook gently.
Once the chicken is cooked, add the veg, then the coconut milk and simmer until the vegetables are cooked through.
Serve with a garnish of fresh red chillies, the lime leaves and thai basil.