This isn’t Master Chef and I’m not Marcus Wareing so we are going to use a pre-made curry paste for this dish. The version I’m making here is also lighter than a traditional version. I think the coconut milk makes the curry too sweet and cloying, although I am prepared to accept that I’ve just had rubbish Thai curries. The trick here is to cook your veg in the stock, then add a splash of coconut milk at the end. The result is a lighter fragrant ‘soup’ rather than a curry which I prefer although I do realise I am basically telling all of Thailand that they are making one of their national dishes wrong.
2 tablespoons of Thai green or red curry paste
1 pint of vegetable stock
2 cloves of garlic
2 portions of cooked new chestnut mushrooms
2 portions of cooked noodles
2 portions of green veg, dwarf beans, broccoli pak choi or spring cabbage
2 handfuls of coriander
Cook the noodles according to the packet instructions and set aside.
In a wok cook the mushrooms in a little vegetable oil and set aside.
Chop the onion and garlic and in the same wok cook for five minutes or so taking care not to burn the garlic.
When the onion ad garlic is cooked add the paste a cook for a minute or too.
Add the stock and simmer the vegetables until tender.
Add the noodles and about a quarter of a can of coconut milk.
Mix through, season, and ladle into bowls.
Top with the cooked mushrooms and coriander and some crispy fried onions if you have them.
Cooked new potatoes work really well in this. You can also add cooked carrots or sweede. I’m still finishing a bottle of fish sauce so I added a few drops and the end which gives is an authentic smell and tang. Clearly if you are a good vegan and not a shit vegan like me, leave this out.