Here is a light and nutritious dish that should help counter all those stodgy holiday season feasts – very much in keeping with your New Year’s resolutions. Matt Preston knows a thing or two when it comes to healthy dishes that tantalise the tastebuds. His new book More (MacMillan) offers up a plethora of brilliant recipes starring vegetables with more of everything: more flavour, more texture, more colour. You could do worse than whipping up this sensational Thai Green Curry during the summer holiday season.
1 tablespoon coconut oil
1 large onion, cut into wedges
1/4 cup homemade green curry paste
(see below) or 2 tablespoons storebought paste
400 ml can coconut milk
2 kaffir lime leaves
250 ml (1 cup) vegetable stock
3 Lebanese eggplants, thickly sliced diagonally
230 g can sliced bamboo shoots, drained and cut into small matchsticks
150 g green beans, trimmed and halved diagonally
1 tablespoon vegan fish sauce or regular fish sauce if you are okay with it
2 teaspoons coarsely grated palm sugar or caster sugar
juice of ½ lime
steamed jasmine rice, to serve
Green Curry Paste
2 coriander sprigs, leaves picked,
stalks and roots cleaned and
6 long green chillies, deseeded
and roughly chopped
2 hai green chillies, finely chopped
4 Asian shallots, cut into chunks
4 garlic cloves, chopped
2 kaffir lime leaves, shredded
2 Thai basil sprigs (save the leaves to serve)
2 lemongrass stalks, white part only, finely chopped
2 cm knob of galangal, peeled and finely chopped
1 tablespoon coriander seeds, toasted
2 teaspoons white peppercorns
Chicken? Who needs chicken?
To make the curry paste, place all the ingredients in a blender and blitz to a paste. Add a few tablespoons of water to help loosen it a little but it’s fine if it’s a bit fibrous and chunky. (You could be very old school and do this in a mortar and pestle but that can be quite a laborious process.)
Heat the coconut oil in a wok or large frying pan over high heat, add the onion and stir-fry for 2–3 minutes or until softened slightly. Add the curry paste and stir-fry for 1 minute or until aromatic.
Add the coconut milk and kaffir lime leaves to the wok or pan and bring to the boil. Reduce the heat and simmer for 10 minutes or until the oil comes to the surface. Add the stock and bring to the boil. Add the eggplant, then reduce the heat and simmer for 10 minutes or until tender.
Add the bamboo shoot, beans, fish sauce, sugar and lime juice to the curry and cook for 3–4 minutes or until the beans are tender-crisp.
Serve the curry with jasmine rice and topped with the reserved Thai basil leaves.
- If you want a meaty addition pop in peeled and deveined raw prawns or sliced chicken breast to the curry with the green beans.
More by Matt Preston, Published by Plum, RRP 39.99, Photography by Mark Roper