Bring the taste of Thailand to your home…
I always thought being a stay at home meant I could just lie in bed all day and be a vegetable on days when I’m feeling under the weather. The reality is so far from it! Give me a corporate job any day, atleast it comes with an end time everyday and paid leave for sick days. A stay at home mum on the other hand is a 24/7 kind of thin, sick or not sick #thestruggleisreal.
Now that I wasn’t going to get any ‘lie on my ass all day’ recovery time. So what’s the next best thing to cure a winter flu? Yep, you guessed it right a big bowl of curry and rice.
Ingredients: 20 Cooking time: 30 minutes
- One bunch of fresh coriander
- One to two green chillies
- Four kaffir lime leaves
- Juice of half a lemon
- Half a teaspoon cumin powder
- Two pods of garlic
- One two inch piece of ginger
- One cinnamon stick
- One bay leaf
- 500 ml of coconut milk
- 250 gms of firm tofu, cut in sticks
- Two carrots, peeled and cut into discs
- One zucchini, cut into discs
- 150 gms of shiitake mushrooms, quartered
- Two bunches of pak choy
- One medium sized broccoli, cut into florets
- One tablespoon of brown sugar
- Salt to season
- Two tablespoons of vegetable oil
- One teaspoon sesame oil (optional)
To make the green curry paste combine coriander, green chillies, two kaffir lime leaves, lemon juice, cumin powder, garlic and ginger in a blender. Add one cup of water and blend the ingredients into a smooth paste.
Heat oil in a heavy bottom pan. Add tofu and all veggies apart from the pak choy, sear them through for three to four minutes. Now add the green curry paste, coconut milk, cinnamon stick, remaining kaffir lime leaves and bayleaf. Cover the pan and let the gravy simmer on a medium heat for seven to ten minutes.
Your lip smackingly delicious Green Thai Curry is ready to be served. Serve alongside some steamed rice or simply eat it by itself. This dish is a definitely a midweek treat.