Jerome's Thai Green Curry - Recipe

Serves 4 – 6

For the Green Curry Paste

1tsp/5ml coriander seeds
1 tsp/5ml cumin seeds
1 1/2 tsp/ 7ml black peppercorns
1 onion, coarsely chopped
4 garlic cloves
1 tsp/5ml coarsely chopped galangal
1 tbsp/15ml finely chopped lemon grass
4 green chillies
1 tbsp/15ml chopped coriander leaves
1 tsp/5ml chopped fresh kaffir lime peel

To make the curry paste:

Dry roast the coriander and cumin seeds in a small pan, then mix them with the peppercorns and grind using a grinder or pestle and mortar. In a food processor add spices and remaining ingredients together until a soft paste forms.

Ingredients:

4 tbsp/60ml sunflower oil
6oz/175g plain tofu, cut into 1\2inch cubes
6oz/175g carrots, peeled, cut into thin strips
6oz/175g fine green beans, cut in half
6oz/175g mushrooms, cut in half
1\3pt vegetable stock
1 1\2tbsp/22ml dark soy sauce
1tbsp/15ml brown sugar
8floz/240ml coconut milk
salt, to taste
chopped basil leaves, to garnish

Method:

Heat oil in a wok. When hot, fry the tofu until crisp and golden. Remove with a slotted spoon and set aside on a plate covered with paper towels to drain. Add the carrots, green beans and mushrooms. Cook for 2 minutes. Add the green curry paste, stirring frequently. Add the fried tofu, stock, dark soy sauce and coconut milk and sugar. Cook until vegetables are all tender, stirring constantly. Season with salt to taste, if necessary. Serve with rice or noodles, garnish with chopped basil leaves.