Vegetarian Thai Curry

This is a vegetarian version of a curry I do. On the meat version I am honest about it all: I am a bit of a wimp when it comes to curry. Sorry, I am just not a five pint and vindaloo man. Firstly, because I can’t take the heat, except in the kitchen, and secondly because I like to the taste the curry flavours and the meat, fish or vegetables in the thing.  This can be a little on the warm side, but taking the seeds out of the chilles helps, and you can reduce their number too. I love this curry. The creamy coconut milk, infused with the basil and the background of coriander wafting up before you taste it always leaves me wanting more.

For the curry paste

  • 4 lemongrass stalks, tougher outer leaves discarded
  • 6 medium-hot green chillies, seeded and chopped
  • 3 cloves garlic, peeled and crushed
  • 5cm/2in piece of galangal or ginger, peeled and chopped
  • 2 shallots, peeled and finely chopped
  • 4 tbsp chopped fresh coriander
  • 1 tsp ground cumin
  • 1 tsp chopped lime zest
  • 1 tbsp light soy sauce with a pinch of salt and squeeze of lime
  • ½ tsp ground black peppercorns

For the curry

  • 3 tbsp groundnut oil
  • 400g/14oz chestnut mushrooms, quartered
  • 400ml/14fl oz tin coconut milk
  • 400ml/14 fl oz homemade or ready-made vegetable stock
  • 8 lime leaves
  • 1 tbsp light soy sauce with a pinch of salt and squeeze of lime
  • 1 tbsp bottled green peppercorns,
  • drained leaves from a large bunch (about 20g/0.7oz) basil, shredded
  • 15g/½oz fresh coriander (leaves and stalks,) roughly chopped

Preparation method

  1. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.
  2. Warm the oil in a casserole and, when hot and sizzling, add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed.
  3. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the soy sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.
  4.  Add another tablespoon of the paste and simmer the lot for about five. Stir in the last of the herbs and serve
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About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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2 Responses to Vegetarian Thai Curry

  1. Pingback: Chicken Curry | Cooking At Zero Degrees

  2. Pingback: Red Thai Curry | Aggiegrl's Travel & Food Safari

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