Photo taken by Yavez Anthonio
The last year has been absolutely mental, Farang has gone from having one street food stand in a market in Brook Green (which is literally at the point where I wrote my last Articuleat post) to having a range of street food stands across London, to now having a restaurant in Highbury and a book, ‘Cook Thai’ that has just been released across the country. The time has finally come for Articuleat to begin again, this blog is for all the bits and bobs that are worth a mention, my little corner of the internet for recipes banter and bullshit- welcome to it.
Ingredients (Serves 2-3 / GF)
For the curry
2kg, large mussels, washed, beards and barnacles removed
200g, monkfish, skinned and sliced into 2cm thick chunks
150g, thin rice vermicelli noodles, blanched for 1 minute in boiling salt water and then refreshed under cold running water
20g, baby corn, sliced into thin roll-cuts
20g, white daikon, peeled and sliced into thin roll-cuts and braised in water until softened (about 5 minutes)
3, long red chillies, sliced into roll cuts
3, long green chillies, sliced into roll cuts
10g, green beans, topped and tailed, cut into 2cm long chunks
150g, green curry paste
200ml, fish stock
150ml, coconut oil (crack)
300ml, coconut cream
1 tablespoon wild ginger, grachai, peeled and thinly sliced (regular ginger will work fine)
20g, Thai basil, washed and picked
10g, coriander, washed and picked
2 tablespoons, fish sauce
1 teaspoon palm sugar
1 lime, chopped into cheeks for garnish
½ teaspoon sea salt
For the curry paste (makes around 1kg of paste)
150g, fresh birds eye chillies, stems removed, roasted over a barbecue or in an oven for around 10 minutes until softened and a little smoky
150g, fresh long green chillies, stems and seeds removed, thinly sliced, roasted over a barbecue or in an oven for around 10 minutes until softened and a little smoky
250g, banana shallots, peeled, roughly chopped (use Thai shallots if possible)
250g, peeled garlic
100g, peeled lemongrass, topped and tailed, outside shell removed, sliced into small chunks
30g, galingale, peeled and cut into small chunks
20g, coriander roots, cleaned and finely sliced
30g, fresh red turmeric, peeled (watch the hands, this stuff stains)
20g wild ginger, krachai, peeled and roughly chopped
1 tablespoon, roasted gapi paste, fermented shrimp paste (leave this out if vegetarian)
1 tablespoon, whole white peppercorns, lightly toasted in dry pan
3 teaspoons, whole coriander seeds, lightly toasted in dry pan
2 teaspoons, cumin seeds, lightly toasted in dry pan
2 pieces, roughly 2g, mace, lightly roasted in pan
1-2 teaspoons coarse sea salt
Firstly make the curry paste. Using a pestle and mortar individually pound up all the fresh ingredients separately until they are combined into one complete paste. For example, start with the lemongrass, as it is tough, chop it into small chunks to make it easier on yourself then pound using a pestle and mortar until all is mixed into one paste. Next pound the galangal, as it is also tough, using the same process, then the chillies, garlic etc. Once all are pounded individually, combine them in the pestle until they are all together as one paste.
Meanwhile toast the spices in a pan. However, bear in mind that these all toast at different rates so start with the coriander seeds, moving constantly, as soon as they start to smoke a little add the mace and cumin. Keep moving these for one more minute and then add the whole white peppercorns and remove from the heat. The heat from the hot spices is enough to toast the white peppercorns, if they remain on the heat they will pop and explode. Once toasted, spice-grind these spices to a fine powder and pound them into your curry paste. Keep pestle and mortaring away until you are left with a slightly moist, slightly coarse paste, with no identifiable chunks of any ingredients, everything should be equally pounded into a paste with no lumps.
Store the paste in an air tight container with cling film acting as a barrier against oxidisation. In a fridge, the paste will last for 2-3 weeks. It will slowly lose flavour over time, the paste turning brown in colour is an obvious sign of oxidisation which will change the flavour.
Next, heat the coconut oil in a wok, when bubbling, add 200g green curry paste and keep stirring and scraping regularly until paste begins to split like scrambled eggs and darkens slightly. You will also notice that the smell of the ingredients changes from raw, to a fragrant, as all the ingredients cook together as one. At this point add the palm sugar and allow to cook into the paste for one minute until the paste darkens slightly as the sugar caramelises.
Now it’s time to let the curry out. Add all the fish stock and half of the coconut cream, the daikon, green beans and baby corn. Stir to combine and then cover and bring to a simmer, cook out for around five minutes until all vegetables are cooked.
Next drop in the monkfish tails and the mussels and put the lid back on to simmer for a further 3-4 minutes until the monkfish is cooked through and the mussels have all opened, discard any that remain closed. At this point the curry would have thickened a little, so finish off the remaining coconut cream and the fish sauce. Lastly, add Thai basil, green and red chilli roll-cuts, fish sauce to taste and wild ginger, fold these ingredients in carefully as you don’t want to destroy the fish, then serve immediately.
Serve the curry in a bowls, place portions of the cooked noodles in the bowls and then serve the loose curry over the top of the noodles. The curry should be thick enough to coat the noodles, rich, creamy, salty, spicy and fishy, the magic is in the balance.
Thanks for stopping by at Articuleat and I hope that you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.
See you next time,
Photo taken by Yavez Anthonio