August 17th, 2020Thai Green Curry – Farmers Arms Hotel

Ingredients:
Paste:
• 1 medium brown onion
• 4 garlic cloves
• 40g ginger
• 1 stalk of lemongrass, chopped roughly
• 4 red chillies
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground white (or black if unavailable) pepper
• 1 coriander whole
• 1 tsp salt
Curry Sauce:
• 2 tbsp oil
• 600 ml coconut milk
• 3 kaffir lime leaves
• 400 ml water
• 1 tbsp tamari
• Juice of 1 lime
• 1 tsp raw sugar
• Chopped mixed veg of your choice
Method:

1. In a food processor, combine all the paste ingredients until finely chopped.
2. Heat up oil in a heavy-bottomed casserole dish on a low heat and add curry paste. Fry off gently for 10 minutes, stirring the entire time.
3. Stir in coconut milk (you can use low-fat coconut milk if you want)
4. Finally add in the lime leaves and water. Start off with 300 ml water and add more to achieve the desired consistency. Traditionally this curry sauce is fairly thin and soupy in consistency.
5. Add veg of your choice. We like using beans, cauliflower, capsicum and eggplant but you can use whatever you have left in the fridge.
6. Allow the sauce to come to a gentle simmer. Simmer for 10-15 minutes on a low heat.
7. Season with tamari.
8. Serve over rice (Wine pair: Richardson Chockstone pinot gris)