Thai curry is one of my favourite meals, so thought it was about time I tried my first homemade curry paste. Inspired by a recipe @culturecanteen shared, I changed it slightly because of what I could get hold of - but I definitely recommend you check out his reels for his recipe 😍 so simple and definitely worth that extra 10 mins, all you have to do is grind the below with a pestle and mortar - or put into a food processor:
3 tbsp chopped green chillis
2 tbsp chopped lemongrass
1 tbsp chopped ginger
1 tbsp grated lime zest
2 tbsp chopped coriander stalks
3 tbsp chopped red shallots
2 tbsp chopped garlic
0.5 tsp toasted coriander seeds (crushed)
0.25 tsp toasted cumin seeds (crushed)
1 tbsp fish sauce
To make the curry fry about 3 tbsp of the paste in coconut oil for 5/6 minutes. Then add in the coconut milk and your vegetables. I used green peppers, mushrooms and water chestnuts. Give it a taste and season well, I also added a tsp sugar.
Served with pan-fried tofu and pak choi. I love Pak Choi if you’ve not cooked with it much before I recommend slicing down the middle and frying for about 3 mins flat side down until the leaves just start to wilt. Don’t overcook it I swear it’s a choking hazard
@woodhillkichen began in June 2020 after deciding I could not take one more picture of my food to sit on my camera roll unseen by the world. Be it home-cooked or eating out, there’s nothing I find more satisfying than good food and getting the perfect pic!
Despite still working through lockdown, quieter weekends gave me the chance to experiment with new recipes and spend a little more time in the @woodhillkichen.
Proving vegetables don’t need to be boring and that cake is ALWAYS a good idea is my goal and I hope to encourage people to love their leftovers, shop small and support local businesses!