This curry contains the flavours of a South East Asian curry and is very versatile as any vegetables or meats can be used depending what is available at the time.
First make the curry paste by chopping up the following ingredients and grinding them in a mortar and pestle. If you make extra the paste can be stored in a jar in the fridge for a couple of weeks. Using freshly picked ingredients tastes the best but if this is not possible frozen or dried alternatives will do. Please also see the list of alternative for each of these ingredients at the end of the post.
Chillies (to taste)
1 teaspoon salt
1 heaped teaspoon of chopped galangal
1 tablespoon of chopped ginger
1 teaspoon chopped turmeric
2 teaspoons chopped garlic
Other ingredients:
1 cup coconut milk
Pinch salt
1-2 lemongrass stalks, bruised
5 kaffir lime leaves -torn
Selection of seasonal vegetables available to you at the time - cut into small pieces
Meat of your choice (optional)
Pinch sugar
2 tablespoons soy sauce
3 tablespoons water
1 cup coconut cream
Squeeze of lime juice
Extra chillies (optional)
Place coconut milk, salt, lemongrass and half the lime leaves into a wok or large pan and bring to the boil
Add the vegetables and simmer gently until they are mostly cooked.
Work in the curry paste and simmer for a few minutes until it becomes fragrant and the curry has become thick.
Season with the sugar and soy sauce, adding the water. Stir in the coconut cream and warm.
At the last minute stir through the remaining lime leaves, lime juice and extra chillies if desired.
Let the curry sit for 5 - 10 minutes before serving with rice, barley, flat bread or any other starchy food of your choice
Alternative ingredient suggestions:
The following alternatives to the ingredients can be used, bearing in my that they will change the original flavour. This can be a fun experient!
Fresh chillies - chilli flakes, powder or sauce. Other options include jalapenos, cayenne, paprika, black pepper, red capsicum
Salt - Monosodium glutamate (MSG)
Fresh ginger and galangal - although their flavours are different they can be used to substitute each other so if you don't have one, use extra of the other. These can also be sourced frozen, dried or in a paste.
Fresh turmeric - can also be dried, frozen or in a paste. Curry powders usually contain turmeric or cumin can also be used as a substitute but its flavour is a lot stronger so use less.
Fresh garlic - garlic powder, flakes, oil or puree. Garlic chives, onion, lemon zest.
Coconut milk - almond, hemp, soy or other plant based milks will add their own qualities to the curry.
Coconut cream - yoghurt, thick cream, sour cream or cashew cream.
Fresh lemongrass - lemongrass paste, lemon or lime zest, lemon balm, lemon myrtle leaves, lemon verbena, salted preserved lemon
Fresh kaffir lime leaves - lemon or lime zest or juice, lemon thyme
Sugar - honey, brown sugar, maple syrup, molasses, coconut sugar
Soy sauce - tamari, fish sauce, worcestershire sauce, miso, vegemite, anchovies
Lime juice - lime zest, lemon or orange juice, white wine vinegar, white wine
