In the last post I promised a more interesting next post next time round as it was taking a while to make – this isn’t it – it’s taking longer than I thought and I’ve been making a ton of stuff in the kitchen lately so I wanted to post a couple more recipes in the meantime.
But here’s a wee sneak peak of what’s to come
(‘put this one on your blog, my arms look good in this lighting’)
But moving on from Alex’s rippling biceps, at the beginning of the week I found out I’d be doing 5 evening shifts in a row at the restaurant, so I thought to avoid neglecting the blog – choosing instead to neglect my uni work – that I’d post a new recipe for the next 5 days too.
However, it’s already day 3. So I’ve failed already. Nevertheless, I decided today to share my recipe for a homemade thai green curry paste. Make it. Most of you reading are probably lying in bed/on the sofa/in a lecture scrolling through on your phone and are thinking ‘ok yeah that sounds nice’ or whatever but will never get round to making it. Stop. Put aside your previous dinner plans of pasta/Dominoes/the same thing you made last week. Go buy the ingredients, put the effort in and make it. Not only will it make your gap-year-taking Thailand-travelling elephant-print-trouser-wearing friends feel inadequate next to your authentic Thai cooking expertise, but it tastes bloody great.
This is also more like 4 or 5 recipes in 1 (so I’ve technically already caught up on the last 2 days) because it doesn’t just have to be used for a base to a thai curry. The paste makes enough for about 6 meals, and so far I’ve make a curry, a thai noodle soup and a thai take on pesto pasta – all of which have turned out great. Below the paste I’ve included the recipe for the thai pork meatball curry I made with it, but it can serve as the base to any curry you fancy.
Thai curry paste
2 tsp ground coriander
1/4 ground cumin
2/3 thai green chillies (depending on how hot you can take it)
2 stalks of lemongrass
a thumb of ginger, peeled
6 cloves of garlic
Zest of a lime
8 black peppercorns
2 tsp thai shrimp paste
2 tsp fish sauce
1 tsp yellow mustard
About 1/4 can of coconut milk
- Dry toast the coriander and cumin in a frying pan on medium/high heat for a few minutes until fragrant.
- Add all the ingredients to a blender and blend on high until a paste. It should look a bit like this.
Thai pork meatball curry
350g ground pork
Small bunch of chopped coriander
1 tsp grated ginger
1 tbsp lemon juice
2 tbsp cornflour
2 tsp fish sauce
1 small aubergine
Handful of sugarsnap peas
2 tbsp thai curry paste from above
small handful of thai basil
The rest of the can of coconut milk
Water to top up
2 tsp brown sugar
1 tsp fish sauce (to taste)
- Mince together the pork mince, chopped coriander, lemon juice, cornflour, ginger and 2 tsp fish sauce in a bowl. season and mould into 10 meatballs.
- Place on a baking dish covered in parchment and bake in a 180 degree oven until brown, turning once.
- Peel and chop the aubergine into medium sized chunks. Tossed in some olive oil and roast until browned – about 10 minutes.
- Heat up some oil (coconut or olive) in a wok and add the curry paste. Fry this for a few minutes until fragrant, before adding the coconut milk and a splash of water.
- Once cooked, add the meatballs and simmer for another 10 minutes. Add the sugar, fish sauce to taste and then the aubergine.
- Simmer for a few more minutes before adding the sugarsnap peas and thai basil.
- Serve over anything you want – I’ve served it both with a mixture of brown rice, quinoa and chickpeas, and courgette noodles.
Humour aside, all meat tastes better in ball-format.