I realised the other day that it had been a long time since Cindy and I had made a Thai curry at home. We've ventured out for (unblogged) takeaway a few times, but it's been nothing but Pad Thai coming out of our kitchen. Luckily, as soon as I mentioned this to Cindy, she pointed me in the direction this recipe from Lucy at Nourish Me.
We're entirely on Lucy's side when it comes to coriander - both of us are huge fans of its sharp flavours. As an added bonus, we don't have any problem with tofu, so this was a sure-fire winner. I think the broth is the key to the whole thing - when I've made curries in the past, the bulk of this liquid would either have been water or some instant-stock. Instead, this recipe has you simmering down a broth of coriander stalks, ginger, lemongrass and kaffir lime-leaves (which are growing in huge plants in the communal areas of our flat complex!), until all you're left with is a citrusy, Thai-flavoured stock - the perfect base for a saucy curry.
We swapped the silken tofu for something a little firmer, and switched the red onions for shallots, but otherwise we followed Lucy's directions to the letter. In future I'd probably add in a few extra vegies - maybe some finely chopped carrot and capsicum. But that's a minor quibble - this was a wonderful evening meal - rich and subtle, with just enough spice to satisfy my chilli-cravings. The runny mixture soaked into our brown rice perfectly, making for a mushy, spicy feast. This is easily the best Thai curry sauce I've made - one that I'll come back to again and again.
For the full recipe, swing by Nourish Me.