Fiona’s Tantalizing Thai Coconut Curry
A powerful cold season dish
serves 4-6
Ingredients:
1 cauliflower head, broken into florets
2 cups of green beans
2 cups of frozen peas
1 pint Vegetable Stock
1 tsp finely grated ginger
1 small bunch coriander roots (keep the leaves for garnish)
a handful of torn basil leaves
1 stem of lemongrass halved lengthways
3 tablespoons fermented fish sauce (nam pla) or serve on the side.
Juice and zest of 2 limes
1 tin of coconut milk
Half a red or green chilli
Tamari soy sauce to taste
Method:
Add the stock, ginger, coriander roots, lemongrass , cauliflower, beans and peas to a saucepan , bring to the boil and allow to simmer for 10-15 mins or until cauliflower is just soft, but not mushy…
Lastly, Add the Coconut milk, lime juice, chilli.
Stir to combine all the ingredients. Finally add a few splashes of tamari if desired.
Serve with Thai Jasmine Rice & Cucumber Ribbon Salad
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