Ingredients
Serves 4 - 6
CURRY PASTE
Method
- To make the curry paste, toast the fennel, coriander, cumin, and cardamom seeds in a dry frying pan until aromatic. Remove and cool, then grind to a fine powder. Place the remaining ingredients in a high-speed blender and blend to a fairly smooth paste (add a tiny splash of water if needed). Add the spice powder and blitz again to combine.
- Heat the oil in a wok over a medium–low heat, then add 6 tbsp of the paste (freeze the rest for another day) and cook for a few minutes, until it no longer smells raw.
- Add the curry powder, fish sauce, sugar, salt, and Maggi seasoning and stir until the sugar has melted. Cook for a few minutes, then add the coconut milk, stock, kaffir lime leaves, and vegetables of choice and simmer gently until the veggies are just cooked.
- Taste and add a squeeze of lime if needed, then finish with the coriander and Thai basil. Serve in bowls over the noodles. Nasturtium flowers make for nice photos, but are not essential.
