cooking challenge week eighteen: thai green curry

This challenge is technically easy - the trick is getting the balance of flavours right. I personally like curries that are fresh, robust but with only a kick of spice, rather than an overwhelming hit of heat.

You will need:

For the curry:

2 tins coconut milk
Selection of vegetables, including broccoli, mushrooms, tofu, bean sprouts, carrots, mangetout.
1 tablespoon brown sugar
2 tablespoons fish sauce
2 tablespoons light soya sauce

For the paste:

6 small green birdseye chillis (whole)
3 cloves garlic
about 3cm length ginger, sliced
1 cup loosely chopped coriander, including stems
2 lemongrass stalks, sliced (just the soft core)
2 tablespoons fish sauce
2 tablespoons vegetable oil
1/2 tsp ground cumin
1/2 tsp ground coriander

What to do:

Put all the ingredients for the paste into a food processor and blitz until the consistency of pesto. Leave for a few minutes whilst you prepare/chop/slice your vegetables.

Boil or steam your vegetables for around 3 minutes. You don't want them to be too al dente, as they will get a few extra minutes cooking time in the curry.

Fry off some oil in a large frying pan/wok over moderate heat. Add onion and garlic, and tofu/seafood/chicken (if using). Fry until browned. Add the curry paste and stir constantly over moderate heat until fragrant. Pour in the tins of coconut milk and stir thoroughly. Allow to heat until simmering, then add vegetables and season with fish sauce, sugar and soya sauce.

Cook for another two minutes. Serve with steamed rice.