Preparation
For the green curry sauce:
1.If you are not using a ready-made green curry paste, prepare the green curry paste by crushing in a mortar or pestle the coriander and cumin seeds, the zest of half a kaffir lime, the roughly chopped lemongrass stick, the peeled garlic clove, the peeled and roughly chopped shallot, the chili pepper, the coriander stems, and the peeled ginger or galangal. It is possible to add a little salt to the mixture, which will help to crush the elements thanks to its abrasive properties.
2.Once reduced to a fine purée, heat the green curry paste in a little neutral oil in a saucepan over medium heat for 2 minutes to release its aromas. Then add the coconut milk and bring to a boil for 5 minutes. Adjust the seasoning with the fish sauce and sugar if necessary. It is possible to strain the sauce to obtain a smooth sauce if the pieces of curry paste are too large.
3.Keep the sauce warm over low heat until serving.
For green vegetables and pasta:
1.Prepare an ice pot, that is, a tub of very cold water with ice cubes to stop the vegetables from cooking and preserve their color.
2.Cut the zucchini and cucumber into small pieces, such as cubes, balls with a melon baller, or strips. It's important to have small pieces so they cook quickly. Remove the stems from the snow peas.
3.Cook the pasta according to the package instructions, approximately 8 minutes. Rinse quickly after cooking to remove the starch.
4.In boiling salted water or steam, cook the shelled peas, broad beans, snow peas, zucchini, and cucumber pieces for about 3 minutes until tender but still firm. Once the vegetables are cooked, plunge them directly into iced water for a few minutes. Drain the vegetables, season with salt, and set aside until ready to serve.
5.It is possible to cook pasta and vegetables in the same pan by adding the vegetables to the water 3 minutes before the pasta is finished cooking.
Training:
Toss the pasta in the hot green curry sauce to coat, then place it on the bottom of the plate using tongs and a ladle. Top with some nicely arranged green vegetables, a few generous spoonfuls of sauce, and a drizzle of sesame oil. You can serve a lime wedge with it for a little acidity.
This recipe was created by Bapt is cooking.
Photo credit: Adam Ed Doumi
