RACHEL LETT
Fresh, fragrant and full of flavour.
Green Thai Curry
SERVES 6
1 onion finely chopped
2 garlic cloves finely sliced
bunch of coriander
1 lemongrass stick finely sliced
1–2 green chillies finely chopped
1 tablespoon ginger finely grated
2 teaspoons ground coriander
2 anchovies finely chopped
1 can of full fat coconut milk
500ml broth, fish stock or dashi
a few sprigs of curry leaves
1 lime juiced
salt & pepper
*optional addition of desired meat and fish like chicken or prawns
Ingredients
In a heavy based pan, over a medium heat, saute the onion and garlic for about 10 mintues, until softened
Remove the coriander leaves from the stalk, and reserve for later. Finely chop the stalks and add to the onion, along with the lemongrass, chilli, ginger, ground coriander and anchovy. Cook for another 2 minutes until fragrant.
Add the coconut milk, stock, curry leaves, salt and pepper, bring to the boil and simmer for 20 minutes
At the end of cooking, add in meat and fish if you desire, and cook through.
Stir in lime juice, coriander and season to taste.
Serve with cauliflower rice, courgetti or your favourite green veggies