- Cooking at the table
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01. July 2016
First prepare the green curry paste: dry roast the cumin, coriander and white pepper until the spices begin to release their fragrance. Peel and chop the lemon grass, shallot and ginger. Grate the peel of the lime and squeeze out the juice. Add to a blender together with the remaining ingredients for the curry paste and blend into a paste. This paste can be kept refrigerated for up to 5 days.
Peel and chop the onion and the ginger. Tear off the leaves off the pak choi. Slice the water chestnuts. Chop the green asparagus and the runner beans into pieces roughly 4 cm long. Wash, top and tail the yellow and green beans and the sugar snap peas. Bring a pan of water to the boil and briefly blanch the asparagus, beans and sugar snap peas. Rinse under cold water and set aside.
Heat the coconut oil in a wok. Fry 3 tbsp of the green curry paste for 5 – 10 minutes. Add the onions and the ginger. Pour over 3 tbsp coconut milk and allow to thicken. Now add the rest of the coconut milk, mix everything well and bring back to the boil. Stir in the cooked vegetables, the water chestnuts and the pak choi and heat through gently. Season the curry to taste with soy sauce, fish sauce and a little lime juice. Finally, sprinkle with chopped Thai basil and coriander and serve with rice or quinoa.