The Spice Collector’s Cookbook
Vina Thakkar Patel
(£25 hardback, Watkins Publishing)
We Can't Get Enough of this Green Thai Ravioli Curry
Fresh and flavourful, this recipe from The Spice Collector's Cookbook combines two of our favourite cuisines. Author Vina Thakkar Patel tells us how it comes together
Do you need a gourmet dinner that is bursting with flavour? One of my favourite dishes is spinach tortellini or small ravioli with coconut milk, seamlessly combining Thai and Italian flavours. This is a fantastic way to use store-bought tortellini in a surprising new invention. I often serve it plain or with other pasta dishes and my guests love it.
SERVES
4
Ingredients
- 200g ready-made fresh spinach tortellini or small ravioli
- 2 x 400g cans of coconut milk
- 3 tbsp green curry paste (store-bought, good-quality)
- 40g shelled green peas or edamame beans
- 1 tbsp tamarind pulp
- 2 tbsp and 2 tsp sugar
- ½ tsp salt
- 5–6 green peppers, thinly sliced
- 6–7 Thai basil leaves, to serve
Method
Cook the tortellini for a little less time than stated on the package instructions until they are cooked al dente, then set them aside.
Add the creamy part of the coconut milk that solidifies at the top of both of the cans to a deep pan and cook over a medium heat until the oil releases – this takes about six to seven minutes.
Add the green curry paste and cook for two minutes until fragrant.
Add the remaining coconut milk and 120ml of water to the pan. Add the cooked tortellini, green peas or edamame, and cook for three to four minutes.
Stir in the tamarind pulp and the sugar and season with salt.
If the curry is too thick, add an extra splash of water. Add the sliced green peppers, mix well and turn off the heat. Leave the peppers to soften in the residual heat for four minutes before serving.
Serve hot, garnished with Thai basil leaves.
