Thai curry is a perfect dinner for toddlers – pieces of veg that can be picked up in little fingers, the sweetness of the coconut milk, and rice, which most small people like, to go with it. However most commercial Thai green pastes are too heavy on the chilli for little palates.
This one can be adapted to your own tastes. For an adult SOS-free version, just omit the oil and soy sauce, and add green chilli. This is enough for a large curry to serve 6 – 8, or 3 – 4 people for two nights.
2 lemongrass stalks, outer leaves discarded and roughly chopped
4 cloves garlic
2 shallots or 4 spring onions
1 bunch coriander, washed
1 inch of ginger, peeled
1 tsp ground coriander
1 tsp cumin
zest and juice of 1 lime
1 tbsp soy sauce or aminos (optional)
1 tbsp vegetable oil or coconut oil (optional)
Place all of the ingredients in a food processor and whizz until a smooth paste is formed. If you are omitting the soy sauce and oil then it may take a little coaxing and a tablespoon of water, but it will get there.
I usually make double or triple quantities and freeze the extra. It freezes really well and then forms the base for a reasonably quick dinner.
To make the curry, add the paste to a large pan, along with a chopped onion, and fry for a couple of minutes. If you are using the SOS-free version keep stirring or it will stick! Add whatever veg you fancy – my favourite at the moment is cauliflower, carrot, yellow pepper and cashews (if using cashews add them at the end of cooking), but the version shown involved broccoli,mushroom, carrot and butter beans. You can add diced pressed tofu for extra oomph. Stir to coat the veg, then add two tins of coconut milk and simmer for about 30 minutes or until the vegetables are tender.
Serve with rice.