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THAI VEGETABLE CURRY

This is my take on classic Friday night comfort food. Making your own curry paste really enhances the flavour of any curry, so I really recommend giving it a go. Using two chillies does create a spicy sauce, so if you prefer less heat then stick to just the one. You can find coriander with its roots intact at Indian grocers or specialist grocers, though if you can’t find it, regular coriander (just the leaves and stems) will do just fine.

Serves: 4

Preparation time: 20 minutes

Cooking time: around 50 minutes

2 tbsp vegetable oil

4 tbsp fish sauce

15g palm sugar

400ml coconut milk

400ml Vegetable Stock

2 sweet potatoes (around 600g), peeled and diced into approx. 1.5cm cubes

12 button mushrooms, quartered

8 stalks Tenderstem broccoli

100g fresh or frozen peas

1 × 220g tin sliced water chestnuts, drained

FOR THE GREEN CURRY PASTE

2 green chillies, deseeded and roughly chopped

3 shallots, peeled

4cm piece of fresh ginger, peeled and roughly chopped

2 lemongrass stalks

1 bunch of coriander (stalks and roots if possible)

2 garlic cloves, peeled

½ tsp table salt

grated zest and juice of 1 lime

To make the curry paste, put all the ingredients in a blender or food processor and blitz until smooth.

Heat the vegetable oil in a large saucepan over medium heat. When hot, add the curry paste and fry for 4–5 minutes, stirring, until very fragrant.

Add the fish sauce and palm sugar and cook for 3 minutes. Add the coconut milk and vegetable stock and simmer gently for 20 minutes. Strain the sauce through a fine sieve into a clean saucepan, discarding the remnants in the sieve.

Bring the curry sauce to a simmer and season to taste with salt (if needed). Add the sweet potato and cook for 10 minutes, then add the mushrooms and cook for a further 10 minutes.

Cook the broccoli in a separate pan of boiling water for 6 minutes, until tender.

Add the broccoli, peas and water chestnuts to the curry, heat through and serve with fluffy rice.