The Thai New Year is coming up soon, 13th to 15th April and to help celebrate, Thai Taste sent me a pot of their Red curry paste. A few years back when I first started getting into cooking I completed a cookery course on Thai cookery at a local college, and whilst some of the Thai dishes were just not for me, I did find a few favourites, including this recipe, that I have made some minor tweaks to. This recipe also converted me into liking green beans!
I really love the slight creaminess, and gentle spiciness of this curry and hope you enjoy it too! Be careful with your pastes though, as I find brands do vary greatly in spice levels, it is always easier to add than to takeaway! Thai Tastes paste was quite mild, so you can use a teaspoon quite safely!
Some ingredients can be hard to track down depending where you live and so good quality, ready made curry pastes are very handy. Thai Tastes’ paste contains no nasties and made of all natural ingredients, just how you would make at home. D is not keen on spicy food either so having the paste on standby is ideal for when I want to whip up something just for me to feast upon!
Easy – 10 minutes
Serves 2-4 as a side dish
400g mix of green beans, trimmed and baby corn, halved (you can use just green beans if preferred)
1 tsp red curry paste (see above guidance)
1 garlic clove
100ml coconut milk
4 spring onions, thinly sliced and roughly split between whiter and green parts
2 tsp Nam pla (also known as Fish sauce)
1 tbsp ground roasted peanut, optional
1 stick lemongrass or 2 tsp dried, soaked in hot water
S&P to taste (Nam Pla is quite salty tasting, so best to taste before adding any salt)
1 tbsp sunflower oil
1 tbsp mint and coriander leaves
Blitz together the curry paste, garlic, lemongrass, fish sauce and coconut to make a smooth paste
Blanch the vegetables, refresh in cold water and drain
Heat the oil in a wok, add the whiter spring onion parts and fry for 2 minutes, add the paste and reduce by half, add the vegetables and simmer for 3 minutes, stirring occasionally.
Serve immediately, garnish with peanuts if using, remaining spring onions and a scattering of fresh mint and coriander leaves.
Alongside our curry, I roasted cod fillets, with a topping of finely grated ginger, garlic, lime juice and zest, red chilli, spring onions and a bit of s&p:
And some red pepper and aubergine tempura. Whilst they were nice, and all were eaten, the batter was not as light as I’d hoped. Not sure if it was the recipe or me though! I did manage to accidentally forget to put the first batch actually into the batter after flouring and only realised when I wondered why they looked so pale!
Can you spot my chilli flower in the picture? This has also been entered over this months Create and Carve event, this month being held over at Fuss Free Flavours, don't forget to check back there at the end of the month for the the round-up!
To end our mini Thai feast, I also made these Thai Coconut custards. Whilst the recipe was successful, I am not entirely sure I would make them again, can’t decide if I liked them or not! Neither could my Dad!
Thanks to Clementine at Storm Communications.