Thai green curry

• 5 cloves garlic
• 4 cm piece of ginger
• 4 cm piece of galangal
• 4 chillies
• 1 large onion
• 1 ts cumin
• 1/2 bunch fresh coriander
• 2 stalks lemongrass
• 3 tb fish sauce

Method

1. Chop the lemongrass, galangal and ginger, then place everything in a food processor and mix until you get a paste.

• 1 can coconut milk ( ~400 gr)
• 300 gr mushrooms
• 2 sweet potatoes
• a handful of mange tout or green beans
• a handful of baby corns
• 3-4 tb vegetable oil
• 5 kaffir leaves
• fresh Thai basil
• fresh coriander
• 1 lime
• salt to taste
• a handful of bean sprouts
• chopped cashews and peanuts

Method

1. Heat the oil and fry the mushrooms until they start to get a bit brown. Take them out and leave aside. Add the mange-tout and baby corns and cook for 2-3 minutes then take them out and leave aside.
2. Add the green paste on the same pan and fry for about 5 minutes, but be careful to not burn it. Add the coconut milk, then add the sweet potatoes (chopped or sliced, how you prefer). Add the kaffir leaves, squeeze the lime and simmer for 15-20 minutes until the potatoes are soft.
3. When the potatoes are cooked and the curry has slightly thickened, add the mangetout and baby corns, then take the pan and put it in the oven for 5-6 min (200 C). I did this for the potatoes to get a bit of colour, but you can skip this step.
4. Add the mushrooms, a handful of bean sprouts, fresh coriander, basil and chopped cashew and peanuts.