Fragrant, fresh, simple and really tasty. Gotta give this one a go folks!
Green Curry paste (mild)
knob of ginger – about the size of your thumb
5 Kafir lime leaves with peel
½ – 1 Tsp salt
5 Tblsp water
Put all ingredients in blender and blend until smooth.
Stores for up to 1 month in refrigerator in airtight container.
Thai Veg curry
Mezze of vegetables: pumpkin, carrot, kale, broccoli, cauliflower, onion, corn, mushroom, tomato, capsicum etc. Fry off curry paste first in a little oil until fragrant. Add vegetables and 1 Tblsp of light soy sauce, ½ Tblsp dark soy sauce, ½ Tblsp palm sugar and cook until veg are cooked but still crisp. Add 6 Tblsp coconut milk in at end (1 small can), warm through and serve. Goes nicely served with brown rice and Pizzini Wines “Verduzzo Dolce”.