Green Coconut Curry
This spicy, fragrant herby curry is exactly what I crave during the hot summer months. It’s worth sourcing the speciality ingredients! I got mine @kalustyans ❤️ For paste: 4 cloves garlic 1/2 yellow onion 2 kaffir lime leaves 1 bunch of cilantro stems 1 bunch fresh basil 2-3 dulse leaves 1 inch lemongrass 1 tsp galangal or fresh ginger 1 tsp coriander seeds 1 tsp black peppercorns 1/4 avocado oil 6 green chilis Salt to taste Water to blend For curry: 1 small eggplant, cubed 1 zucchini, cut into half moons 1 large carrot, thickly cut 1 cup baby spinach Few stalks asparagus, chopped 1 tomato, cubed 1 cup sliced cabbage 1 can coconut milk 1 cup water 2 tbsp coconut sugar Sea salt to taste 3 Kaffir lime leaves Lime, quartered Jasmine rice to serve Place all paste ingredients in food processor and pulse until forms a paste. Set aside. Heat pan, add paste and a little water to prevent burning, add veggies and mix until coated well. Add coconut milk and water, bring to a boil, then simmer covered until veggies are tender. Enjoy with rice!
What you need
Instructions
Place all paste ingredients in food processor and pulse until forms a paste. Set aside. Heat pan, add paste and a little water to prevent burning, add veggies and mix until coated well. Add coconut milk and water, bring to a boil, then simmer covered until veggies are tender. Enjoy with rice!View original recipe