Thai Green Curry

Thai-Style Green Vegetable Curry (serves 2)

Curry paste
4 spring onions, finely sliced
2 lemon grass stalks, chopped
2 cloves garlic, chopped
2cm root ginger, peeled and chopped
6 dried red chillies
handful chopped coriander (keep a little for decoration)
tsp each ground coriander and ground cumin
juice of a lemon

Put all ingredients in a blender and blitz until a smooth paste forms. No need for any oil as the juice will come out of the onions and ginger. 
I used dried chillies but if you have fresh use them, or if you can't find either, put in a couple of guindillas but wash thoroughly to remove vinegar. 
If you don't have lemon grass throw in some chopped lemon rind.


Vegetable Coconut Curry
1/2 a black aubergine (berejenas)
1/2 large red pepper (paprika)
1/2 courgette (calabacin)
1 peeled carrot (zanahoria)
8 lime leaves, stems removed and finely sliced (optional)
1 can coconut milk
large handful of chopped chard (or other leafy vegetable)
2 tomatoes, chopped & seeds removed

Heat a little sunflower oil in a pan, add some of the curry paste and heat for about 30 seconds, add the carrots, peppers, courgettes and aubergine and stir to coat in the paste. Cook for a few mins then add the coconut milk (shake can beforehand to mix) give a good stir and bring to a boil. 
Turn down the heat and simmer for 20 mins
Add chard and tomatoes, stir
When the chard is wilted, into the sauce remove from the heat.

Serve with rice and sprinkle with remaining coriander

This is a vegan dish but if you are not vegetarian or vegan add a dash of fish sauce when you add the coconut milk.