HOMEMADE THAI GREEN CURRY

HOMEMADE THAI GREEN CURRY

vegan option|GLUTEN-FREE|thai inspired

YIELD: 5 servings + leftover curry paste

PREP TIME: 30 mins
COOK TIME: 20 mins

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INGREDIENTS

• Thai green curry paste

• 4 large green pepper chilies (not spicy), deseeded and chopped

• 6 Thai green chilis (spicy), deseeded and chopped (optional)

• 2 shallots, chopped

• 2 lemongrass stems, trimmed and chopped

• 2 Tbsp galangal, chopped

• 5 cloves garlic, skinned

• 2.5 tsp dried shrimp paste (Belacan)

• 2 tsp lime zest, grated

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1/4 tsp white pepper

• 1/4 tsp turmeric

• 2 Tbsp chopped cilantro root and stem

• 1/4 cup cilantro leaves, loosely packed

• 2- 3 tbsp water, as needed

Thai green curry

• 1 Tbsp coconut oil

• 4 - 6 Tbsp Thai Green Curry Paste

• 1 cup bone broth, homemade chicken or vegetable broth

• 400 g/14oz coconut milk, full fat

• 1 Tbsp fish sauce

• 1 Tbsp coconut sugar

• 1/8 tsp Himalayan pink salt

• 6 kaffir lime leaves, torn in half

• 350g chicken thigh, skinless boneless, cut in chunks (optional)

• 2 cups eggplant

• 1 cup snow peas

• 1/2 cup fresh cordycep mushroom (optional)

• 200g organic firm tofu, cubed

• Thai basil leaves

• Juice of 1/2 lime, to taste

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DIRECTIONS

1. Combine all ingredients except water in a powerful blender or food processor.

2. Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis will give off  moisture).

3. Use immediately to make Thai Green Curry. Store excess in refrigerate for up to 2 days, or freeze in ice trays and can be stored for 1 month.

4. Heat oil in a heavy skillet or pot over medium-high heat. Add curry paste and bloom for 2 to 3 minutes until it is almost "dried out".

5. Cut eggplant into desired chunks and soak in water to prevent oxidation prior to cooking.

6. Add broth and coconut milk, mix to dissolve paste.

7. Add fish sauce, sugar, 1/8 tsp salt. Add kaffir lime leaves. Mix then bring to simmer.

8. Add chicken, if using, stir, then lower heat to medium so it's bubbling gently. Cook 7 minutes.

9. Drain and add eggplants, cook 5 minutes until soft. Taste sauce and adjust seasoning according to your taste.

10. Add snow peas, cook 2 minutes until softened, then stir through basil and lime juice.

11. Enjoy!