Vegan Thai Green Curry

The Curry Paste

• 1-2 cloves garlic, peeled
• 8 fresh green chillies (prik kee noo suan)
• ½ cm turmeric root
• 1 stalk lemongrass
• 2 cm sized piece galangal
• 1-2 stalks coriander root, chopped
• ½ teaspoon chopped kaffir lime leaves
• 2-3 Thai shallots, peeled
• 1 finger of lesser ginger, sliced

The Curry

• 1x Curry paste recipe
• 200g firm tofu, pressed
• 2 handfuls fried tofu cubes
• 4 Thai aubergines
• 4 baby corns
• 1 x 400ml tin of coconut milk
• 4 kaffir lime leaves, picked from stem
• ½ a carrot
• 1 dehydrated Shiitake mushroom, soaked
• 4 tablespoons light soy sauce
• 2 tablespoons sugar or palm sugar
• Oil for frying

The Garnish (optional)

• ½ fresh red chilli, sliced
• Coriander or thai basil leaves, picked

1. Peel and chop all necessary paste ingredients. Using the side of a large knife or cleaver, bash the length of the lemongrass before finely slicing it, and then also bash and finely slice your peeled cloves of garlic. Continue to bash your pieces of lesser ginger and turmeric root, but finely chop the galangal (it will only bounce off your knife if you try to bash it!). Next, slice the chillies, removing the stalks, and finely chop the coriander stalks, peeled Thai shallots and fresh kaffir lime leaves.

2. Once all of your paste ingredients are prepped, add the garlic, green chillies, and turmeric root into the mortar and pound well with the pestle until smooth. Next, add your chopped lemongrass, galangal, coriander stalks, and kaffir lime leaves, and pound well once again to fully combine flavours. Lastly, add the Thai shallots and lesser ginger, then pound and stir until completely combined, about 10 minutes in total.

3. Add one tablespoon of oil into a saucepan over low heat. Add the freshly made green curry paste and stir until fragrant, about 4-5 minutes. (Hint: if you’re scared of spice, then go for 2 heaped tablespoons of paste, rather than the full bowl!).

4. Then, increase the saucepan to a medium heat and pour in approximately ¼ of your tin of coconut milk. Stir to release the paste from the bottom of the pan, then gradually add the rest of the coconut milk. Turn the heat up to high and bring the sauce to the boil, before bringing it back down and leaving to simmer with the lid on for approximately 10 minutes.

5. Meanwhile, prepare the rest of your vegetables. Slice the Thai aubergines in half, then place them in a small bowl and lightly baste in 1 teaspoon of oil. Set a dry frying pan up over a low heat, and place the aubergines in, skin side up, to gently pan fry for approximately 5 minutes.

6. While the aubergines are frying, slice the baby corns in half lengthwise, finely slice the carrot, and quarter your soaked Shiitake mushroom. (Hint: you can use any hard vegetables you have around - the carrot was one of our leftovers!). Now, chop your pressed, firm tofu into bite-size chunks, about 5cm long, and halve the cubes of fried tofu. Pick a handful of pea aubergines from the stem, and place all the prepared vegetables on one large plate, ready to be added to your curry.

7. Quickly prepare your garnish by finely matchsticking half a fresh red chilli, and picking a handful of either coriander or thai basil leaves. Leave all on a plate to one side.

8. Once the Thai aubergines are fried and the saucepan has been simmering for approximately 10 minutes, remove the Thai aubergines from the heat and transfer them straight into the saucepan along with your handful of picked pea aubergines. Then add the rest of the prepared vegetables and tofu, stirring them gently into the sauce, and leave to simmer for approximately 15-20 minutes.

9. Once the curry is ready, start to season! Add about 2 tablespoons of sugar and 4 tablespoons of light soy sauce to the mixture, bringing the saucepan to the boil to dissolve the sugar. Taste, and adjust seasoning accordingly.

10. When you are happy with the flavour, transfer the curry to a serving bowl and garnish with the sliced red chilli and picked herbs (if using). Serve alongside jasmine rice - and enjoy!