Intro:
Method:
2. Next add 2 roughly chopped shallots, 4 crushed garlic cloves, 2 chopped lemongrass stalks, 1 tsp turmeric, 1.5 tbsp palm sugar, 5 ripped kafir lime leaves, 1/2 lime zest and a 5cm piece of chopped galangal. Pound again until all of the spices are nicely broken down and aromatic.
3. To finish the curry paste add a bunch of washed chopped coriander, 6 roughly chopped green chillis, and 2 tbsps of vegan fish sauce. Pound the paste until all ingredients are broken down and a fine green curry paste is formed. (If you want to make the paste mild then remove the seeds in the chillis before adding to the paste). When the paste is ready, add to a bowl and place to one side leaving 1/4 of the paste in a separate bowl to cook with the vegetables.
4. To finish the curry add 600ml of coconut milk to a pan and place onto a medium heat. Slightly reduce the coconut milk on a simmer until it starts to thicken. When ready add 3/4 of the curry paste and mix well. Leave the curry to simmer on a low heat for 20 – 30 minutes to allow all the flavours to infuse into the curry.
5. Whilst we are waiting for the curry to finish we can prepare and cook all of the vegetables. Cut the baby sweetcorn into 2, trim the tenderstem into bite sized pieces, slice 1/2 courgette into strips and peel the sides on the monge tout. Now wash the vegetables and place into a hot pan with a small drizzle of oil. Cook the vegetables for 5 minutes on a high heat until nicely seared. Now turn the heat down to a simmer and add the remaining 1/4 of chilli paste to the vegetables, stir fry until all the vegetables are cooked. Season the vegetables with a touch of sugar and salt. (I prefer cooking the vegetables in this way opposed to cooking in the curry as it helps keep the vegetables crunch).
6. To finish the curry just before serving I personally prefer to blitz the curry with a stick blender then pass through a fine sieve. This process is optional although you do end up with a silky smooth curry by doing this. To season the curry add additional vegan fish sauce or sugar to taste.
