Green Curry

By Virgil Kahn from Indochine Restaurant

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Ingredients (serves 6)

FOR THE PASTE
5 tablespoons red onion
3 tablespoons garlic
2 tablespoons ginger
3 stalks lemongrass
2 teaspoons coriander seeds
2 teaspoons cumin seeds
3 x cardamom pods
20 x white peppercorns
3 x green chillies
1 pinch nutmeg
2 teaspoons lime zest
3 teaspoons tumeric
2 teaspoons coriander root

GREEN CURRY SAUCE
1 tin coconut cream
2 tins coconut milk
1/4 cup green curry paste
4 stalks lemongrass
4 pieces of ginger
Salt, palm sugar, lime juice, tamarind

CASHEW PUREE
250g cashew nuts
Water to cover

EGGPLANT AND GREEN PEPPERCORN RELISH
5 x eggplants
1 ½ packet palm sugar
65 ml water
125ml green peppercorns
4 cloves garlic (minced)
Salt

VEGETABLES
Broccoli
Fine green beans
Sugar snaps
Baby pok choi
King oyster mushrooms
Shimeji mushrooms

 

Method

FOR THE PASTE
Blend all the ingredients together until thick, green paste forms.

FOR THE GREEN CURRY SAUCE
Pour coconut cream into a pan and add ginger. Sauté until soft. Add lemongrass and sauté further. Add the curry paste and cook out. Add coconut milk and cook for roughly 15 minutes. Season with salt, palm sugar, lime juice and tamarind.

FOR THE CASHEW PUREE
Cook the cashew nuts in water until soft. Strain and blend to a fine puree. If too thick, thin out with a little bit of water.

FOR THE EGGPLANT & GREEN PEPPERCORN RELISH
Cube the eggplant, deep fry until crispy, and drain on paper towel. Melt the palm sugar with water. Crush the green peppercorns and garlic together. Mix everything together and season.

FOR THE VEGETABLES
Use quantities based on personal preference and cook accordingly.

 

Assemble the various elements in a bowl and pour your rich green curry sauce in.

Serve with jasmine rice.

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