As far as curries go, I love Thai curries. In Thai language, the green curry is called kaeng khiao wan which literally means sweet green curry. There you go green curry is not meant to be fiery hot. Just bursting with flavour from lemon grass, Kaffir lime leaves and coriander roots and stems.
Thai people usually make their curry paste in a mortar and pestle as the spices are crushed and so the end result is more aromatic. This can take about half an hour so be prepared! The curry paste makes enough for another curry and I like to freeze any surplus. When you want to use it next time, just bring it to room temperature and just use straight from the jar.
INGREDIENTS
2 tablespoons vegetable oil
4 generous tablespoons green curry paste (recipe below)
400ml coconut milk, shake well before opening the tin
250g extra firm tofu, cut into squares of 3 centimetres or so
150g eggplant, cut into 2 centimetre dice
120g butternut squash, cut into 2 centimetre dice
