Thai Green Curry

Makes around 4 servings

Green curry paste:

1 large handful fresh coriander
2 tsp tamari or soy sauce
3 green chillies (or more if you like it spicy)
6 shallots
4 garlic cloves
juice of one lime
1 tsp ground coriander
1 tsp brown sugar
2 tsp fresh ginger
2 tbsp vegetable or groundnut oil

For simmering:

2 sticks lemongrass
2 pieces dried galangal (optional)


1 x 250g block firm tofu
approx. 300g mushrooms (a mixture of types is good, e.g. chestnut/button and shiitake/oyster)
2 green peppers
2 courgettes
1 large handful mangetout
1/2 small tin bamboo shoots

1 tin coconut milk
extra water if necessary

Rice to serve

Chop the coriander, chillies (removing the seeds), shallots and ginger. Put all the paste ingredients into a food processor and blend until fairly smooth.

Drain the tofu, cut into chunks and marinade in a little soy sauce. Chop the vegetables into thin lengthways slices.

Fry the tofu for about 10 minutes and set aside. Fry the paste in a large saucepan for a few minutes. Remove the outer layer of the lemongrass and crush it by pressing on it with the side of a knife blade. Add the lemongrass, galangal, vegetables and coconut milk, cover and simmer until the vegetables are soft. Add extra water if necessary (enough to cover all the vegetables). Add tofu and bamboo shoots to heat through. Remove lemongrass and galangal. Serve with rice.