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!
Ingredients
| Oil | 400g tofu |
| 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 |
Method
- 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.
Serves 6
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