Veggie Thai Green Curry

Ingredients

Curry Paste
• 4 lemongrass stalks – roughly chopped
• 3 green chillies – roughly chopped
• 3 garlic cloves – finely chopped
• 2cm cubed of galangal – roughly chopped
• A handful of coriander – chopped
• ¼ lemon juice
• 1tsp cumin
• 1 tbsp fish sauce
• ½ tsp black pepper
• ½ lime juice
Curry
• 6 kaffir leaves
• 200ml tin of coconut milk
• 100g chestnut mushrooms
• 4 potatoes – quartered and parboiled
• Handful of coriander
• Handful of basil
• 1 tbsp fish sauce
• 400ml vegetable stock
• 2 tbsp seasame oil - for frying

Method

1. To make your curry paste, throw all of your ingredients into a food processor and whizz into a paste. You can use it straight away of store in the fridge, in an airtight jar and keep for a couple of weeks.
2. Put a wok or deep frying pan on a medium-high heat and add your sesame oil. Then add in 2-3 tbsp of your curry paste, depending on how hot you want it and fry for around a minute, until the paste becomes fragrant.
3. Then pour in your tin of coconut milk, stock and add your kaffir lime leaves. Turn the heat down to medium and leave for 5 minutes. Then add in your potato, mushrooms, fish sauce, basil and most of the coriander, leaving a little to garnish the dish at the end. Simmer for 10 minutes, stirring from time to time. You will know it is ready when you can easily put a fork through the potatoes.
4. Whilst your curry is simmering away, boil your rice. Once this is all done, you're good to go!