Need to spice up your dinner date? There’s no better way to do that than with a light Thai green curry. After all, they do say that the way to someone’s heart is through their stomach…
This is a recipe for a very mild – but delicious – curry.
INGREDIENTS
- 1 onion, roughly chopped
- 5 cm ginger, peeled and grated
- 3 garlic cloves, minced
- 2 lemongrass sticks, roughly chopped
- 2 chillies, one red and one green, roughly chopped
- 1 tsp ground coriander
- 2 tsp fish sauce
- 2 tsp honey
- Handful fresh coriander
- 1 tsp olive oil
- 2 tsp sunflower oil
- 200 g baby marrows, quartered
- 250 g mixed veg (asparagus, baby corn, pak choi)
- 1 can (400 g) coconut milk
- 1–2 tsp fish sauce
- Juice of 1 lime
INSTRUCTIONS
– Combine the onion, ginger, garlic, lemongrass, chillies, ground coriander, fish sauce, honey, coriander and oil in a food processor and blend into a paste.
– Heat the sunflower oil in a wok, add the paste and cook until fragrant.
– Add the baby marrows and cook until slightly soft, then add the remaining veg and cook for 3 minutes, stirring often.
– Add the coconut milk, bring it to the boil, then reduce to a simmer and cook for 6 minutes. Add the fish sauce, lime juice and season to taste.
– Top with the toasted coconut, red chilli and coriander. Serve with sticky rice.
Serve with: 2 tbsp toasted coconut, 1 red chilli, sliced and fresh coriander leaves.
Picture: Pixabay
Source: Woman & Home
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