As we all struggle to accept that winter nights are well and truly here, why not take your taste buds and senses abroad one dinner time with a warming Thai curry? I've had the pleasure of learning to cook in many overseas locations, from Russia to Africa but the one that stays close to my heart is Thailand. I love Thai food - so fragrant and aromatic! I also love Indian cuisine but there is a distinct difference despite both using a wide range of colours, spices and herbs in their dishes.
To kick off any curry, a homemade paste is an excellent place to start. Of course, you can buy these in supermarkets but with your own you know it is fresh, and there are no hidden 'nasties' such as high levels of sugar as well as preservatives. Yes, you will have to make this more often than shop bought but with this recipe yielding around 6 batches of curry, you have approximately 24 servings!
Make life east and wizz the following up in a blender (pestle and mortar are far more authentic, release oils in a different way and build up the old arm muscles nicely - but for ease and convenience a blender is the way forward!)
5 medium sized shallots,
2 inches of grated galangal,
2 tablespoons of grated ginger,
3 sticks of lemongrass,
2 medium heat chillies (seeds removed),
7 cloves of garlic,
The zest of one lime,
The juice of 2 limes,
and a large handful of fresh coriander (stalks included)
Always 'fry off' this paste in the pan before adding your other ingredients. This is to ensure flavours are not too harsh, that ingredients are not too 'raw' and that flavours have mellowed sufficiently to compliment the meat or vegetables you chose for your curry.
Enjoy! X
