Green Curry Stew from Tender by Lucy Tweed

Check out this tender, flavorful Green Curry Stew from Tender by Lucy Tweed.

The speed and delight of a Thai curry makes it perfect for weeknight cooking. This recipe uses the rich, tender meat from the basic braise (page 17) to build a fast, fresh dinner. It’s a shortcut in the best way – deep flavour already baked in, ready to meet coconut milk, herbs and a hit of lime for something bright and satisfying. For this one I used pork neck for the braise – it’s sweet, juicy and tender – but you can use whatever meat you like.

Serves 4

Cook time basic braise + 20 minutes

• 2 tablespoons good-quality green curry paste

• 500 g (1 lb 2 oz) basic braise (recipe below) – I made it using pork neck (about 2 cups)

• 400 ml (14 fl oz) coconut milk

• 1 litre (4 cups) chicken or vegetable stock

• 200 g (7 oz) rice noodles

• 4 baby bok choy, halved

• 2 tablespoons freshly squeezed lime juice

• 1 tablespoon brown sugar

• 1–2 tablespoons fish sauce

To serve

• fresh herbs (mint, Thai basil, coriander/cilantro)

• 1 small red onion, thinly sliced

• lime wedges

• fresh chilli, sliced (optional)

• steamed snow peas (mangetout) (optional)

In a large saucepan over medium heat, heat the green curry paste through for about 5 minutes or until it smells fragrant and delicious. Add the meat to the pan and cook until heated through, 15–20 minutes if chunky, 10 minutes if the meat is shredded. Pour in the coconut milk and stock and bring to a simmer.

Meanwhile, prepare the rice noodles according to the packet directions and set aside.

Blanch the baby bok choy in boiling water until tender. Drain the bok choy over the noodles to bring the noodles back up to temperature, then place into serving bowls.

Season the curry with the lime juice, brown sugar and fish sauce, adjusting to taste.

Ladle the curry over the noodles and bok choy in each bowl. Garnish with fresh mint, Thai basil, coriander, red onion slices, a squeeze of lime and fresh chilli. Serve with steamed snow peas if desired.

Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

HINTS:

For a vegetarian version, substitute the meat with tofu or mixed vegetables.

Adjust the spiciness by varying the amount of green curry paste or by adding fresh chilli.

Use fresh herbs generously to enhance the flavour and aroma of the dish.

THE BRAISE THAT STARTED IT ALL

This is the one that started it all – the craving for something deeply rich, ultimately tender, but ready and waiting midweek. It convinced me I should host a workshop and teach others how to stew with reckless, joyful abandon. The purpose of this basic braise is simple: to give you a container of slow-cooked, fall-apart meat nestled in its own jellified liquid gold. From here, you can divide and rework it (the meat and the jelly) into a variety of playful meals throughout the week – or whenever the mood strikes. I’ve used a mix of lamb shank, pork neck and beef shin – lamb for richness, pork for sweetness and beef for balance. Pick and choose as you please or just go all one flavour.

SERVES 6-8

COOK TIME 6–8 3½–4 hours (oven) / 6–8 hours (slow-cooker) / 1 hour (pressure cooker)

• 1.5 kg (3 lb 5 oz) of your favourite stewing meat (e.g. lamb shank or shoulder, porkneck or shoulder, beef shin or chuck/braising beef)

• 1 garlic bulb, cloves unpeeled and crushed1 brown onion, roughly chopped or thickly sliced

• 1 celery stalk, chopped

• 1 carrot, peeled or scrubbed, cut into 10 cm (4 inch) lengths

• a few sprigs of your favourite woody herbs (e.g. thyme, rosemary or bay leaves – I used all three)

• 1 teaspoon black peppercorns

• 1 litre (4 cups) stock (beef, chicken or vegetable)

• 1 tablespoon tomato paste (concentrated purée) (optional)

• 125 ml (1/2 cup) white wine (optional)

Preparation (optional):If time permits, heat a large frying pan over medium–high heat and sear a few pieces of the stewing meat until browned on one side. This step adds a deeper flavour to the stew.

Oven method:

Preheat the oven to 160°C (325°F) fan-forced. In a heavy, ovenproof dish, combine the meat, garlic, onion, celery, carrot, herbs, peppercorns and stock. If using, stir in the tomato paste and wine. Cover the mixture with a baking paper cartouche (a piece of baking paper cut into a round and placed directly on the surface of the stew), then seal the pan tightly with foil. Cover the pan with a heavy lid and place the dish in the oven. Cook for 31/2–4 hours until the meat is tender and the flavours are well developed.

Slow-cooker method:

Place all the ingredients into a slow-cooker. Cover and cook on low for 6–8 hours or until the meat is tender.

Pressure cooker method:

Add all the ingredients to a pressure cooker. Seal the lid and cook on high pressure for 1 hour. Allow the pressure to release naturally or use the quick-release method according to your pressure cooker’s instructions.

HINTS

• Feel free to add root vegetables, such as potatoes or parsnips, for added texture and nutrition.

• If you prefer a thicker sauce, remove the lid for the last 30 minutes of oven cooking, or stir in a slurry of flour and water (1 tablespoon of flour mixed with 2 tablespoons of water) towards the end.

• Finish with a splash of vinegar or a squeeze of lemon juice just before serving, to brighten the flavours.

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Tender

by Lucy Tweed

From basic braises to the new stew, soups to swill in and carby cushions – over 90 recipes to access the sauce of happiness.

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