A green(s) coconut curry

24 May 2019

We had a pile of leftover greens from the shop the other day and this Nigel Slater recipe for a 'Verdant' Coconut Curry caught my eye (I love Nigel Slater's recipes any day!). I simplified it a bit to fit what I had to hand, but it still turned out absolutely delicious. Check the link above for Nigel's original version, or see below for my take on it.

 YOU NEED

> mixed greens, at least 2 large handfuls per person, chopped or shredded (we happened to have asparagus and chard, but anything goes: spinach, spring greens, peas, broad bans...)

> coconut milk

> vegetable stock

> green curry paste:

  peppercorns

  coriander seeds

  ground turmeric

  lemongrass - often hard to find, so I used a couple of drops of lemongrass oil (or try lemon zest)

  garlic

  ginger

  fresh chillies (to taste, I used a mild-ish red chilli)

  a small onion

  fresh green herbs - typically coriander, but use what you have (I always have some in the freezer)

  sea salt

  olive oil (or whichever oil you prefer)

> seasonings: lemon juice, fish sauce (use miso paste instead for a vegan version), soy sauce, more fresh herbs (I used a bunch of basil), a squirt of maple syrup (or pinch of sugar)

> rice or noodles to serve (optional)

 

HOW TO

> combine all the curry paste ingredients in a blender and blitz to a paste

> fry the paste (approx two spoonfuls per person) with a little oil for a minute or so until fragrant

> add the stock, coconut milk and fish sauce (or miso) and simmer for a coupe of minutes

> add the vegetables and a squeeze of lemon juice and simmer for 5 more minutes or until tender

> season the curry with a squirt of maple syrup, fish sauce, and soy sauce

> top with fresh herbs and another squeeze of lemon juice

Serve with rice or noodles, or just as it is.

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