Thu, 23 February 2023
INGREDIENTS:
PASTE:
* 1 medium shallot
* 2 garlic cloves
* thumb-size piece of ginger
* 2 stalks of lemongrass
* 6 green green chili
* 1 handful fresh coriander
* 1 tsp ground cumin
* 1/2 tsp ground white pepper
* 1 tsp salt
* 1 lime juice and zest
* 1 can coconut milk(400ml)
* 6 fresh lime leaves
* 1 cups vegetable stock (or water)
* 1 tbsp soya sauce/ fish sauce
* juice of half a lime
* 1tbsp sugar
* 1/2 butternut squash or a sweet potato, cubed
* 1/2 aubergine cubed
* Handful green beans(sliced)
* 1/2 head of broccoli
* a handful of bean sprouts
METHOD:
* Place all the paste ingredients into food processor or pestle mortar and grind it until it’s a silky smooth paste. *Heat up oil in a non-stick saucepan on a low heat. Add the paste to the oil and fry it off gently with lime leaves for few minutes until the paste is cooked through.
*Stir in the coconut milk. Bring it to boil then add in vegetable stock. Allow the sauce to come to a gentle simmer on a low heat. *Season with soya sauce or fish sauce.
* Add in blanched / roasted vegetables cook them in low heat until it simmer nicely,
* Finally, season to taste and when serve with jasmine rice.
* Traditionally this curry sauce is fairly thin and soupy in consistency
Wed, 28 May 2025
Chef: Eoin Sheehan
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Chef Neil Mulholland
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