Читать книгу New Classics - Marcus Wareing - Страница 32
ОглавлениеThis 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.
