Thai green curry tteokbokki

Ingredients

A:

• 4-6 medium green chillies, seeds removed and roughly chopped
• 2 shallots, roughly chopped
• 2 teaspoons ginger juice
• 2 garlic cloves, crushed
• small bunch of fresh cilantro, stalks and roots attached if possible
• 2 lemongrass stalks, chopped (or 2 tablespoons of dried lemongrass)
• 2 limes, grated zest and juice
• 1 tablespoon ground coriander seeds
• 1 teaspoon ground cumin
• 1 teaspoon black peppercorns, crushed
• 2 teaspoons fish sauce or light soy sauce
• 3 tablespoons olive oil

B:

• 3 teaspoon Thai green curry paste
• 1 pound tteok noodles (soaked for an hour in warm/hot water)
• 2.5 cups coconut milk
• 1.5 tablespoon fish sauce
• 1.5 teaspoon palm sugar (or brown sugar)
• 1 tablespoon grapeseed oil

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Preparation

• A:
  Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.
• B:
  Saute the green curry paste in oil over medium heat until fragrant. Reduce the heat. Gradually add 2.5 cups of the coconut milk a little at a time. Stir until a film of green oil surfaces.
• Add the fish sauce and palm sugar and let it heat until they are dissolved. Then add the tteok and continue to cook on medium high heat for about 5-10 minutes or until the tteok are soft and the broth has reduced and thickened slightly.

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