Note: Buddha’s green curry is a vegan alternative using saltbush to provide briny flavours usually imparted by the use of fish sauce. If you are not catering to vegans, you can substitute the saltbush with 140ml of fish sauce. You can also use meats or alter the vegetables to your liking. The seasonings can be adjusted to make the dish sweeter, spicier or saltier. It is essential to taste as you go and adjust accordingly.
To make the curry paste – blend the ingredients in a food processor until smooth in consistency, using vegetable oil to moisten if necessary. This paste will yield two servings; you can freeze the other half for later.
Meanwhile – boil the potato and sweet potato in salted water until just cooked. Drain, then set aside to cool.
For the curry – place the vegetable oil into a pot over a medium heat and add the curry paste. When the paste is aromatic, add the sugar and salt. Once the sugar has darkened and caramelised, add 200ml of the coconut cream. Boil the mixture on a high heat, until a sheen of oil forms on top. Add the rest of the coconut cream and bring to the boil, then add the stock. Bring to the boil again then turn off heat.
To serve – add the beans, snow peas, saltbush and cooked potatoes to the curry. Cook carefully until just warmed through (the vegetables should still retain their crunch and the potatoes should hold their shape). Add the basil and serve immediately with hot jasmine rice.
2L coconut cream
180g raw sugar
30g table salt
600ml low salt vegetable stock
2 tablespoons vegetable oil
2 large potatoes, peeled & cut into wedges
1 large sweet potato, peeled & cut into wedges
2 handfuls snow peas, halved
2 handfuls round beans, halved
1 handful basil
2 handfuls saltbush leaves, washed
250g large green chillies, roughly chopped
6 cloves garlic
2 red shallots
15g fresh turmeric
1 tablespoon cumin seeds, roasted & ground
1 tablespoon coriander seeds, roasted & ground
1 bunch coriander, roots & stems only