This is a really quick and flavoursome meal that is everything a Thai Curry should be. It’s spicy, fragrant, tangy and creamy as well as being very comforting.
Ingredients – serves 4 with sides
2 sticks of fresh lemongrass roughly chopped
1 small onion or 100 grams, roughly chopped
4 garlic cloves
1 fresh chilli, stalk removed
5 kaffir lime leave
1 inch fresh ginger, peeled and roughly chopped
2 tbsp soy sauce
2 tbsp passata
1 jarred Roasted pepper
1 carrot, peeled and chopped into batons
1 can full fat coconut milk
250 grams mushrooms, slices
100 grams baby corn, chopped in half and then lengthways
100 grams mangetout chopped in half
A small bunch of coriander, chopped
Blend together the lemongrass, onion, garlic, chilli, passata, roasted pepper, ginger, lime leaves and soy sauce until combined into a loose paste. You may have to stop the blender and move the mixture around a few times before it reaches the required consistency.
Add 2 tbsp of oil into a thick bottomed pan. When heated add the paste and stir quickly on a medium/low heat for about 2 minutes. It should start to smell fragrant.
Add the carrots and mix together before adding the coconut milk. Bring to a simmer and then stir in the mushrooms and baby corn. Let this simmer lightly for about 5 minutes, until the veg is cooked and then add the mangetout. Simmer for another 30 seconds or until mangetout is heated through and then take off the heat.
Stir through the coriander and add the juice of a lime. Add soy sauce to taste and serve immediately with rice. Serve with extra lime if you want added sharpness.
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