Recipe & Photos by Croynn Fowler
What you need…
1 Stalk fresh lemongrass
1/2 Cup boiled water
1 Thai chilli
6 Cloves garlic
1 Two inch knob fresh ginger (skin removed)
1 Handful fresh cilantro stems
1 Tbsp ground coriander
1 Tbsp ground turmeric
2 Tbsp curry powder
2 400ml Cans unsweetened coconut milk
2 Cups chicken or vegetable broth
1 Tsp brown sugar
1 Tbsp toasted sesame oil
2 Tbsp fish sauce
2 Tbsp olive oil
Chicken (or tofu)
- Thinly slice the fresh lemongrass and steep it in 1/2 cup of boiling water for about ten minutes. When finished steeping, strain out the lemongrass and keep the water.
- In a high powered blender or food processor, puree the thai chilli, shallots, ginger, garlic, cilantro stems, ground spices, and lemongrass water. The puree should be perfectly smooth, add some water slowly if necessary.
- Heat the olive oil in a large pot and cook the curry puree for about five minutes. Stir constantly.
- Add the coconut milk, broth, and brown sugar. Bring to a boil and reduce to simmer for 15-20 minutes. Finish by adding the fish sauce and stir well.
- Cube the chicken or tofu and add to the boiling broth until fully cooked, then remove to use as a garnish.
- Bring a separate pot of water to a boil and cook the udon noodles and broccoli. Thinly slice the red onion, and cut the lime into wedges.
- To serve, pour the hot curry broth over a bowl of cooked noodles, and garnish with the cooked broccoli, red onion, bean sprouts, chicken/tofu, and a wedge of lime.