Cooking to me has always involved starting from scratch. I think this notion comes from mother who (regardless of how complex the dish) always began with a set of raw ingredients. This meant that a Thai curry night involved a trip out to source lemon grass, chillies, spices etc…
Being a student I’ve discovered, is not always conducive with buying obscure/expensive ingredients, and most of the student kitchens I know of don’t come with the food processors/blenders necessary to make chilli pastes from scratch. Sometimes you have to cut corners, but that doesn’t mean compromising on taste, so here’s a student friendly version of Thai green curry.
Ingredients: serves 2 hungry folk
- 2 portions of udon noodles
- 2 heaped tbsp of thai green curry paste (blue dragon does a decent one)
- 1 onion finely chopped
- 1 red pepper sliced
- 1/2 broccoli
- 1/2 block of tofu cubed
- 1/2 can of coconut milk
- 2 medium tomatoes cut into 8 pieces each
- 2-3 cups of spinach
- optional: 1/2 pack of baby corn, sugar snap peas, button mushrooms, 1/4 tsp xanthan gum
What to do:
- Heat some oil or cooking spray in a medium pan with a generous dash of salt. Sautée the onion for 5 minutes until translucent.
- Add the peppers and tofu until the tofu gets a bit of colour, about 3 more minutes.
- Add the coconut milk, throw in the broccoli and add water until the broccoli is just covered by the liquid.
- Add in the curry paste and stir to combine.
- Add the spinach and tomato, bring to a boil (now’s the time to add the xanthan if you have it-it’s unnecessary but help thicken the sauce).
- Reduce to simmer and leave for 10 minutes.
- Meanwhile throw the noodles into 2 bowls.
- When the curry has had time to simmer (if you’re not in a rush then leave it for longer) add half to each noodle bowl, stir to combine, and enjoy.