Green curry paste:
3 Tablespoons lemongrass, chopped
1 Tablespoon galangal, sliced
1 teaspoon ginger
1 teaspoon fresh turmeric, chopped
1 Tablespoon cilantro roots, chopped
2 Serrano chilies (unseeded if spicier version is preferred)
5 green Thai bird eye chilis (unseeded if spicier version is preferred)
½ teaspoon kosher salt
1 teaspoon kaffir lime leaves, chiffonade
2 Tablespoons garlic, chopped
3 Tablespoons shallot, chopped
1 teaspoon coriander seeds, roasted, ground
1 teaspoon white peppercorn, ground
1 teaspoon shrimp paste, omit for vegan
1 cup coconut cream (reserve 2 Tablespoons for later use)
4 Tablespoons green curry paste (see above)
3 cloves garlic
1 Tablespoon coriander seeds, toasted and ground
1 Tablespoon cumin seeds, toasted and ground
2 cups coconut milk
6 Thai eggplants, quartered lengthwise or 1 Chinese eggplant, cut into bitesize
2 zucchini, cut into bite size tiles
1 carrot, cut into rounds
3 Kaffir lime leaves, stems removed, finely minced
1 cup bamboo shoots
12 oz firm or medium tofu
1 Tablespoon palm sugar
1/4 cup fish sauce or soy sauce
2 red or green jalapeño, stem and seeds removed, thinly sliced
5 sprigs Thai basil, leaves only
2 Tablespoons coconut cream
A few sprigs of cilantro
In a food processor, grind lemongrass till fine, then add galangal, ginger, turmeric and coriander roots.
Pulse till ground. Next add chilies, salt, kaffir and garlic and grind till combine. Lastly, add shallots and grind till a fine paste forms. Stir in ground coriander, pepper, and shrimp paste. Add some water if needed to keep mixture turning.
In a wok, add the coconut cream and crack the coconut cream by heating the coconut cream on medium high till it begins to bubble and pools of oil begins to form. If it does not, then add 1 Tablespoon canola oil. Add curry paste and sliced garlic, and coriander and cumin spices. Fry till fragrant, and oil has separated, about 5-7 minutes. Drizzle in the coconut milk. Bring the mixture back to a simmer.
Add the eggplant, zucchini, carrots, and the kaffir lime leaves and simmer until the vegetables are tender.
Add bamboo shoots and tofu. Add the sugar, fish sauce and jalapeno. Simmer five more minutes.
Remove pan from the heat and stir in the basil leaves. Transfer curry to a serving dish and drizzle with the coconut cream. Garnish with the cilantro sprig.
Credit: Flavor Explosions