Coconut Green Curry
Once again, coconut is the star of the dish. It definitely pays to have all of the fresh herbs and spices to make a flavourful paste, then adding some cooling Coconut Paste to create a balanced, creamy and healthy bowl of goodness. I decided to make this one extra green, but with all the great fresh produce around, use any vegetables you want!
Serves 3-4
ingredients
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2 tbsp Coconut Paste
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1 tbsp Coconut Oil
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2 tbsp Shredded Coconut
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1 cup of coconut milk
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¼ cup Raw Cashews
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1 bunch of asparagus
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1 head of broccoli
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1 stick of lemongrass
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1 bunch of coriander
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½ bunch of Thai basil
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2 limes
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1 ½ red onion
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2 cloves of garlic
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1 green chili
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2 red chilies
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1 tsp cumin seeds
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1 tsp coriander seeds
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1 tbsp sesame oil
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1 cup of brown rice
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salt
method
- Step 1 :Toast the cumin and coriander until they become fragrant and begin to smoke. Grind the spices in a mortar and pestle then process with the fresh coriander, the rind and juice of 1 lime, half the red onion, garlic, green chilli, half of the basil, lemongrass and 1 tsp of the Coconut Oil. Blend until smooth and set aside.
- Step 2 :Heat the remaining Coconut Oil in a pan and fry the remaining red onion for 5 minutes.
- Step 3 :Add the paste and cook for a few minutes before adding the Coconut Paste, Shredded Coconut, 1 tsp of salt and the coconut milk. Heat gently for a further 5 minutes and then using a stick blender, process until smooth and creamy.
- Step 4 :Cut the asparagus into thirds, removing the woody end and separate the broccoli into florets. Blanch for a minute or two, or until their colour becomes vibrant. Drain the vegetables and toss with some salt, the remaining basil and the sesame oil.
- Step 5 :Heat a hot small pan and dry fry with cashews until golden, adding some salt and Coconut Oil if you wish.
- Step 6 :To serve spoon a serving of rice in a bowl, a generous ladle of the curry sauce and top with the vegetables, some Cashews, lime wedge and fresh red chilli.
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