Glatt-Vegetarian Thai Green Curry

Curry Paste

15 small green chillies - just cut the tops off, leave the seeds
4 or 5 garlic cloves
2 or 3 lemon grass stalks, chopped
2 or 3 kaffir lime leaves (hard to get fresh, soak dried in hot water)
2 shallots
100g or two large bunches fresh gantze coriander - leaves, stalks and roots
1 inch piece fresh root ginger, peeled and chunked
2 teaspoons coriander seeds
peeled rind of half a lime
1 teaspoon black peppercorns
½ teaspoon salt
small amount of groundnut oil

• To make the curry paste, whiz up all the ingredients in a mixer - start with the chillies, and then add the rest. Add just enough oil to make a paste-like consistency.
• Transfer the paste into a jar, and store in the fridge for up to three weeks. This is enough for about three or four times the recipe below.

The Actual Curry

Serves 2-3 people
Half an onion, chopped finely
Sesame oil or groundnut oil
One heaped tablespoon of the curry paste, or more to taste
One can coconut milk
Cup of vegetable stock
Packet of tofu
One medium piece of broccoli, cut into florets
Any other green vegetables that take your fancy
One potato, chopped into cubes
Large packet of baby corn, chopped in thirds
One green pepper, in small strips
200g packet of cashew nuts
Small bunch of coriander and a little basil if you like
Juice of half a lime
Salt and pepper
Rice or noodles

• Lightly cook the onions in a little oil till translucent
• Add the curry paste and lightly fry for a couple of minutes
• Separately, cook the cubed potatoes and broccoli till par-boiled
• Marinate the tofu on soy sauce or lightly fry in sesame oil, or both
• Add the coconut milk, continue to cook
• Add the vegetable stock (you can make this with the potato/broccoli liquid if you want)
• Add the potatoes and broccoli, the tofu, the baby corn, the cashew nuts and the peppers (near the end, nice if they are crunchy)
• Add the chopped coriander leaves and the lime juice to taste, and a few torn basil leaves
• This whole process takes a few minutes, season with a little salt and pepper, then leave to simmer whilst you cook the rice or noodles. It should be a soupy consistency, with more sauce than vegetables
• In Laos this is served with sticky (glutinous) rice, which is hard to get here, in Thailand it's served with rice noodles (they need tossing in light soy sauce and sesame oil), or can be good with dressed egg noodles
• Serve in a large bowl, with the noodles at the bottom, and the curry and vegetables on top, garnish with fresh coriander leaves.