GREEN CURRY

This is the perfect weekday dinner, vibrant, bright, flavorful and ready in 15 minutes. If you are not a fan of the taste of coriander this dish might not be for you, but if you are, then you should truly enjoy this green curry and all the flavors in it.

INGREDIENTS (4 servings)

FOR THE PASTE (VEGAN):

The paste is enough for one curry, but you can make more than that and freeze it for the next time you want to make some curry.

• 1 tbs cumin seeds (preferably freshly ground)
• 1 tbs 1/2 tsp coriander seeds (preferably freshly ground)
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper
• 1/2 tbs brown sugar
• 1 to 2 tsp salt
• 1 inch (3 cm) knob of ginger
• 1 green chili
• 1 lime (juice and zest)
• 4 cloves of garlic
• 4-6 spring onions
• 4-6 basil leaves
• 1 bunch of coriander

FOR THE CURRY:

• the curry paste
• 1 can coconut whole fat milk (400 g)
• 1/3 to 1/2 cup water or stock
• any veggies or protein
• a bit of oil for sizzling the veggies or the protein

INSTRUCTIONS

Step 1

Add all of the curry paste ingredients to a blender or food processor and blend until it all becomes a paste. If you don’t have any of those kitchen gadgets, you can use a mortar and pestle instead or finely chop everything by hand.

Step 2

Add a modest amount of oil to a pot and let it get hot. Turn the heat to medium low and throw in your chopped vegetables or cubed protein (chicken, fish, etc.). In case you are doing both, add the protein first, then the vegetables. Sizzle everything for a few minutes until the ingredients are half way cooked (3-10 minutes).

Step 3

Next, once the protein or vegetables are almost cooked, add the curry paste in the pan and cook everything down for a few more minutes (3-7 minutes).

I added carrots, zucchini, red bell pepper, green beans, edemame and some snap peas.

Step 4

Last step is to pour the can of coconut milk and the water or stock in the pan. Let the mixture simmer for 3-5 more minutes and you are good to go. Serve this with some fluffy rice, naan or noodles.