This afternoon we spent some time in the Student Kitchen cooking a Thai Green Curry!
After grating, chopping, slicing, stirring, frying and simmering (and learning what all these words mean), the result was a very aromatic and delicious curry.
Check out the recipe below to make it yourself at home!
|6cm piece of ginger||2/3 cup sliced water chestnuts|
|1 lemongrass stalk||2/3 cup Thai basil leaves|
|4 garlic cloves||600g rice noodles|
|200g Thai green curry paste||500g broccoli|
|800ml coconut milk||250g baby corn|
|3 cups vegetable stock||500g snow peas|
|4 kaffir lime leaves||2 cups bean sprouts|
|4 tsp sugar||½ cup chopped salted peanuts|
|4 Tbsp lime juice||2 limes|
|2 bunches baby bok choy||1 red chilli|
- Using the small holes on a grater, grate the ginger, lemongrass and garlic. Heat oil in a large saucepan over medium heat. Add ginger, lemongrass and garlic and cook, stirring, for 2-3 minutes until soft. Add curry paste and cook, stirring, for 1-2 minutes until fragrant.
- Add coconut milk and stock, stir to combine. Add kaffir lime leaves and simmer for 15-20 minutes.
- In a frying pan, heat some oil. Cut tofu into 1cm cubes, then fry over medium heat until lightly browned on all sides.
- Add sugar, lime juice and tofu to the curry. Simmer for a further 2 minutes. Stir in the water chestnuts and most of the basil leaves (leave some for garnish).
- Cook the rice noodles then drain. Cut the broccoli into small florets and the bok choy into quarters then cook in boiling water for 2 minutes. Trim the ends of the snow peas and chop baby corn into 1cm pieces then add to saucepan with broccoli and bok choy to cook for a further 1 minute. Drain and rinse in cold water.
- Cut the ends off the bean sprouts, cut the lime into quarters and slice the red chilli ready for serving.
- To serve, divide the noodles and cooked vegetables between serving bowls. Pour green curry over the vegetables. Garnish with bean sprouts, peanuts, red chilli, Thai basil leaves and lime wedges.