Veg Thai-style Green Curry with Coriander Relish

5 Jun

Today Jess, Zachariah and Alex teamed up with the fierce and fabulous Agata from Life Drawing + for a life drawing performance as part of the Allery Gallery festival at the Creative Corner Cafe in Whalley Range. The performance was a bit scary for us as it not only involved a choreographed live cooking demonstration but also acting, life modelling, and interpretative cow dancing…

…but all in all the event was a huge success! We managed to feed everyone who came, and entertained everyone with our antics for a couple of hours. The amazing queer vegan poet Dominic Berry also performed one of his poems, which was fab. We will post more pictures from the event, and hopefully a video, as soon as we can get it from the people at the Allery Gallery.

At the event we served Thai-style Green Curry with rice, Tabbouleh Salad, an Coriander Relish and skipped breads and other salady bits.

Thai-style Green Curry Paste

Ingredients: 1 stalk fresh lemongrass (sliced finely), 2 tsp ground coriander, 1/2 tsp ground cumin, 2+1/2 tbsp light soy sauce, 1-2 tsp brown sugar (to taste), 1-3 green chilies (minced), 1 shallot (fine chopped), 3 cloves garlic (minced), 1 thumb-size piece galangal (sliced) (use ginger at a push), 2 kaffir lime leaves (chopped up), 1 loose cup chopped fresh coriander leaves and stems, 1/4 cup fresh basil (use thai basil if you can find it), 1 tsp dark soy sauce.

To make the thai style green curry paste, combine all the ingredients in a blender and blitz!

Thai-style Green Curry

Poet Dominic Berry enjoys thai green curry

Poet Dominic Berry enjoys thai green curry

To make the thai-style green curry we simply sweated down finely chopped shallots and garlic before adding the vegetables and green curry paste. We then added coconut milk and a bit of water and simmered for a bit, finishing it off with fresh lime juice, freshly chopped coriander and basil at the end.

Coriander Relish



Ingredients: 1 cucumber (cut in 1/4 to 1/6 ” dice), 2 finely chopped fresh red chillies, 1 bunch of fresh coriander (50g) (chopped),
1/2 cup white wine vinegar, 1/2 cup water, 1/2 cup sugar, 1/4 cup finely minced red onion or shallot (optional – didn’t put this in today!)
Heat water, sugar and vinegar over a gentle heat until the sugar has dissolved. Leave to cool. Combine other ingredients in a bowl and pour over sugar/vinegar mixture. Cover and chill until serving.
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2 Responses to “Veg Thai-style Green Curry with Coriander Relish”

  1. pauljw11 June 11, 2012 at 2:27 pm #

    What on earth is “interpretative cow dancing”??!!

  2. homeclothesfree July 3, 2012 at 12:44 pm #

    Reblogged this on home clothes free.

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