Just lately all I’ve wanted to eat is a beautiful curry. I simply can’t get enough of the stuff. Especially Thai Green Curry. My mouth waters at the mere mention of it.
Now, I’m testing all your cooking abilities at the moment with slightly more complicated recipes, but I’m sure you can all cope!
This curry packs quite a punch! You have been warned ^_^ Oh, and this is a good one for you vegans out there. Remember I told you to use cannabis infused coconut oil in a previous recipe? Well, here’s the perfect excuse to use it again!
Firstly you will need to make a curry paste separately.
Ingredients
- 15 small green chillies. Cut the stalks off but leave the seeds
- 5 garlic cloves, peeled
- 3 lemon grass stalks, chopped
- 3 kaffir lime leaves. (It is hard to get hold of fresh ones, but you can use dried ones soaked in hot water)
- 100g fresh coriander
- 2 shallots
- 1 inch piece fresh ginger, peeled
- 2 teaspoons coriander seeds
- Rind of half a lime
- 1 teaspoon black peppercorns
- ½ teaspo0on salt.
- Cannabis infused coconut oil
Method
Put all the ingredients in a food processor and whizz up until really fine. Add just enough oil to make a paste.
Transfer this paste to a jar and store in the fridge for up to three weeks. So you can make this recipe again and again!
And so… to the main event. The curry itself!
Ingredients
- One heaped teaspoon of the above curry paste, or more to taste
- Half an onion, chopped
- Cannabis infused coconut oil
- One can of coconut milk (make sure it is the full fat variety)
- 3.5g bud/hash OR 7g cannabis leaf
- Cup of vegetable stock
- Packet of tofu
- Soy sauce
- One medium piece of broccoli cut into florets
- One green pepper cut into strips
- One packet of baby corn
- One sweet potato cut into cubes
- 200g cashew nuts
- Small bunch of fresh coriander
- Juice of half a lime
- Salt and pepper
- Rice or noodles to serve
Method
Firstly you will need to infuse your cannabis into the coconut milk. Grind the cannabis up as fine as you can make it and place it in a bain-marie together with the coconut milk for about an hour, stirring occasionally. If you don’t have a bain-marie, you can place it in a bowl over a pan of water. It takes time to infuse the cannabis as you don’t want to undercook, but at the same time you don’t want to burn off any of that lovely THC. Just be patient!
In a wok, lightly cook the onion in your cannabis infused oil. Add the curry paste and lightly fry for a couple more minutes.
In a separate pan par-boil the sweet potato and broccoli florets.
Marinate the tofu in the soy sauce. Fry separately in coconut oil until golden brown.
Add the coconut milk, lime juice and vegetable stock.
Add the sweet potatoes, broccoli, tofu, baby corn, peppers and cashew nuts. Leave to simmer gently.
Cook your rice or noodles.
Serve in a bowl, with the rice or noodles at the bottom, and the sauce on top. The sauce should, traditionally, be quite soupy. Garnish with a little fresh coriander.
Now, if that isn’t the most delicious curry you’ve ever eaten, I’ll eat my hat!