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

Method

1. 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.
2. Add coconut milk and stock, stir to combine. Add kaffir lime leaves and simmer for 15-20 minutes.
3. In a frying pan, heat some oil. Cut tofu into 1cm cubes, then fry over medium heat until lightly browned on all sides.
4. 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).
5. 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.
6. Cut the ends off the bean sprouts, cut the lime into quarters and slice the red chilli ready for serving.
7. 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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