Chiang Mai-style Vegetable Curry

Chiang Mai-style Vegetable Curry A vegetarian version of the classic Thai curry - it's sour, salty and sweet all at the same time.
Servings: 2 yield(s)
Ingredients
    Curry Paste
  • 0.5 tsp dried Chilli Flakes -
  • 1 tsp Coriander Seeds
  • 2.5 cm piece Galangal - peeled and finely chopped
  • 5 cm piece Lemongrass - chopped
  • 2 Shallots - chopped (OR half a Red Onion)
  • 0.5 tsp ground Cumin
  • 0.25 tsp ground Cinnamon
  • 2 cloves Garlic - crushed
  • 2.5 cm piece Ginger - peeled and chopped
    • Soup
  • 1 tbsp Vegetable oil
  • 0.5 tsp ground Turmeric
  • 250 ml Coconut Milk
  • 200 g fresh Shiitake Mushrooms - roughly chopped (OR 50g dried - soaked then sliced)
  • 125 g Green Beens - topped and cut into 5 cm pieces
  • 125 g Baby Corn - sliced on the diagonal
  • 300 g medium-firm Tofu - 2.5 cm dice
  • 2 tsp Lemon juice
  • 2 tbsp Soy Sauce
  • 1 tsp Brown Sugar
  • 250 ml boiling vegetarian Chicken Stock (Including the Shiitake soaking water, if using dried mushrooms)
    • To Serve
  • 220 g Noodles, such as egg chow mien
  • 65 g (0.75 cup) Bean Sprouts - trimmed
  • ~ Coriander leaves
Instructions
  1. Soak the dried chillies in hot water for 10 minutes, then drain and roughly chop.
  2. Put the chopped chilli, coriander seeds, galangal, lemon grass, shallots, cumin and cinnamon in a small food processor and grind to a paste, or pound with a mortar and pestle.
  3. In a separate bowl combine the garlic and ginger.
  4. Heat the oil in a wok over medium heat and cook the garlic and ginger paste for about 30 seconds.
  5. Add the curry paste and cook for 2 minutes, or until aromatic.
  6. Add, one by one, stirring well after each addition, the ground turmeric, coconut milk, mushrooms, beans, baby corn, lemon juice, soy sauce, sugar and water – cook for 2 minutes.
  7. Meanwhile, cook the noodles according to the packet directions then divide into serving bowls and top with the curry.
  8. Garnish with the bean sprouts and coriander leaves.