While this curry takes inspiration from the renowned Thai classic, it throws a major curveball -- kale and spinach blended through the paste! Getting your serve of greens has never been this easy -- or tasty.
You will need
For the paste:
- 1/2 bunch kale, stems removed
- 1 handful baby spinach
- 1 big thumb ginger
- 4 cloves garlic
- 5 lime leaves
- 5 long green chillies
- 30ml coconut oil, melted
For the curry:
- 50 millilitres of coconut oil
- 400ml coconut cream
- 500ml vegetable stock
- 2 Lebanese eggplant, cut into bite-size rounds
- 300 grams of firm tofu, cut into bite-size pieces
- 2 tablespoons vegan 'fish' sauce*, or to taste
- Pinch of salt and pepper
- 2 limes, juice only
- 1 bunch coriander
Recipe: Simon Toohey
10 mins to prep
20 mins to cook
For the paste: Place the kale, spinach, ginger, garlic, lime leaves, green chillies (seeds in or out, up to you) and coconut oil into a blender and blitz until smooth. If it isn’t blending, it might be because the ingredients are a little dry, so just add some of the stock (which you'll use later in recipe) to get the ball rolling -- this is better than watering the paste down with plain water!
For the curry: Add coconut oil to a hot wok or large pan over medium-high heat. Add your curry paste, and cook for a minute to sort of cook off the bitterness of the greens, then add the coconut cream and stir to combine. Add the stock and bring up to a boil.
Add the eggplant and tofu to the curry, and cook uncovered, occasionally stirring, for 5 minutes.
Once the eggplant has softened, add a pinch of salt and vegan fish sauce, and stir through. Squeeze over the juice of 1 lime, and fold through a handful of coriander. Taste and adjust to your liking.
Serve with rice, a wedge of lime and a top with a sprinkle of fresh coriander.
*There is a brand called Niulife who makes a great vegan ‘fysh’ sauce. It’s super handy to have in the cupboard when you need to add that iconic funky, tangy flavour to Asian curries or sauces that call for it!
Recipe: Simon Toohey