Serves 4 – Big hungry people.
The Thai Curry is a healthy wholesome dish and lactose free. How hot it is really depends on you. I have used green (hottest) Thai paste, but if you prefer to use yellow for a milder version or medium red paste, the decision is left with the cook. I named it vibrant as the colours of this dish remind me of the Nigerian women swaying their hips in radiant yellow and green fabrics, along London’s Brick Lane Market. They usually discussed in dismay the price of yams and sweet potatoes. The beautiful array of the garments and sarees that glistened like Christmas lights in the market and shop windows, against the concrete foggy damp backdrop, always made me smile. In winter, this dish momentarily brings me back there.
Ingredients
- 1 chunk of root ginger peeled and grated (chunk size 3cmx 3cm)
- 1 clove of garlic crushed
- 1 medium red onion peeled and sliced.
- 3 carrots sliced to about 5mm thickness
- 500g sliced to chunky cut mushrooms – any choice
- 1 medium leek sliced
- 1 medium large courgette washed and thickly diced
- 1 large red pepper sliced (removing the stalk and seeds inside)
- 5 large broccoli florets chopped up
- 1 large tomatoe chopped
- 1 can of coconut milk. I usually look for produces with fair trade sign. I know it may be a few pennies more but it really helps us all in the long run. Chain reaction thing!
- 250g princess beans alternative name green beans. Frozen works just as well, if not better.
- 1 tbsp of Thai curry paste (either red, yellow or green, whatever you prefer). Available in local supermarkets or Asian food stores.
- Handful of fresh coriander coarsely chopped.
- 1 tbsp of ghee (clarified butter) or 3 tbsp olive oil suitable for cooking.
- Serve with cooked basmati rice or rice noodles and salad
- Fresh lime juice, if desired
Tips
At present, because of COVID-19, some of the ingredients may not be readily available in your local supermarket. When I find carrots, broccoli, mushrooms or coriander, I tend to wash, chop and freeze the veg or herb. I can use them at a later time, which is useful if you are normally on the go and have little energy in the evenings. If you are missing the meat, you can seriously add sliced chicken breasts or beef strips. I tend to make my Beefy Meat Kebobs and serve it at the side. Recipe to follow on the blog soon.
If you would prefer to make your own Thai curry paste. I found this brilliant recipe on BBC Good Food
Method
- Heat up your choice of oil in a deep based pan or in a large sized frying pan. It has to be large to accommodate all the ingredients. Do not overheat, as this will distress the desired taste. Once the oil is hot, add the prepared onions, ginger and garlic and sauté. For people new to cooking, it means make it sweat and soft. Sprinkle half a teaspoon of salt and stir.
- If you wish to add meat, then now is the best point to include it. Soften your choice of meat. Once softened, then add the remaining vegetables. Continuously keep stirring and turning the vegetables up and down.
- Once the vegetables are slightly softened, add the coconut milk and stir. Add the Thai curry paste of your choice. If you like it stronger, you can add a bit more paste according to your taste. Then let the dish simmer for 20mins on low heat. In that time you can cook the basmati rice or noodles according to packet instructions.
- Test the seasoning before serving, you may want to add more salt. I tend to keep it low, much to my children’s dismay. Add the chopped coriander and if wished, the juice of a lime and serve. Enjoy!!
