Emma Galloway
For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme
Ingredients
Crispy shallots
Curry paste
Kale curry
To serve
Method
1.Heat a good couple of tablespoons of peanut oil in a large frying pan over medium-high heat.
2.Add sliced shallots to pan, roughly breaking them up into rings as you go. Fry, stirring often, until golden brown.
3.Remove pan from heat and scoop shallots onto a paper towel-lined plate. Set frying pan aside to use again in a minute.
4.To make the curry paste, place shallot, garlic, ginger, chilli, ground coriander and fresh/ground turmeric into a small food processor. Pulse until finely chopped. Add the fermented tofu and blend until a smooth-ish paste forms.
5.Heat frying pan over medium-high heat, adding a touch more oil if needed. Add curry paste and cook, stirring often, for 3 minutes or until fragrant. Add lemongrass and kaffir lime leaves and cook for a further 1-2 minutes.
6.Pour in coconut milk and water, stir well and bring to a simmer. Add kale, cover with a lid and simmer for 5 minutes, stirring occasionally. Add a touch more water if things are looking a little dry.
7.Remove from heat, discard lemongrass and kaffir lime leaves. Stir through lime juice and check seasoning.
8.Serve kale curry in bowls with cooked rice, a boiled egg (if you like) and a scattering of crispy shallots and coriander leaves. Serve the chilli-based condiment sambal on the side for an extra kick, if desired.
Emma’s Notes – To bruise the lemongrass, use a rolling pin to lightly smash the white end, allowing the flavour to come out, then tie it in a knot so it’s easy to pull out when serving. – If you can get your hands on fresh turmeric root you can finely grate it and use it in the paste, or simply use ground turmeric. You will need to head to your local Asian food store to pick up a few other ingredients, namely the fermented tofu, kaffir lime leaves and lemongrass. Any leftover lime leaves and lemongrass can be frozen for later use.
Note
