Midori karé

Thai green curry isn't exactly common in Japan, but I've grown very fond of its preparation and taste, and l've gradually created this simple homemade version with a little Japanese style. The list of ingredients may seem a little suspicious at first glance, but trust me, it all works together. I also used this recipe to make green curry ramen, which is another one of my favorites. If you try making this curry, I'd love to hear how you liked it. Just a heads up, it's pretty spicy...

Ingredients

Thai green curry paste
350 ml water
coconut oil
ginger
half a small zucchini
cherry tomatoes
lime
cornstarch
500 ml coconut milk
1 bag dashi no moto
2 cloves garlic
red onion
canned peas
fresh coriander
brown sugar
salt

Preparation

1. Finely chop two cloves of garlic and roughly the same amount of ginger. Peel the onion and cut it into quarters, or in the same style as for Japanese karé. Cut the zucchini into cubes and cut the fresh coriander in half so that you have the stems on one side and the stalks with leaves on the other. Tie the stems together with string or a rubber band.
2. Heat two tablespoons of coconut (or neutral) oil in a pot. Lightly fry the garlic and ginger and, before it starts to brown, add 50 grams (about three tablespoons) of green curry paste. Mix the paste with the garlic and ginger and fry gently in the pot over a low heat.
3. Gradually stir in the cold water and dissolve the paste well. Add the chopped onion, zucchini, and coriander stems and bring to a boil. Add the bag of instant dashi, the can of peas with the liquid, and a pinch of salt. Simmer for a few minutes to soften the vegetables.
4. Before adding the coconut milk, pour about a deciliter into a glass and mix in two teaspoons of cornstarch.
5. Pour the rest of the coconut milk into the vegetables and slowly bring to a boil. However, the coconut milk should never boil. Remove the tied coriander stalks from the pot and thicken the curry with the mixed starch. Let the curry cook for a few minutes so that the starch is not noticeable.
6. Taste the curry and season with lime juice, brown sugar, and salt.
7. Serve in bowls with torn coriander leaves and cherry tomato halves. I prefer to serve the rice separately, but it's up to you...
8. The curry can be enriched with cubes of tofu or chicken breast, similar to the Japanese version.