INGREDIENTS
- Lime leaves - shredded
- Galangal – about 50g – grated roughly
- Lemongrass – 2 stalks – bruised and chopped roughly
- 5 garlic cloves
- 2 Spring onions stalks – washed.
- ½ a bunch fresh coriander – roots and all. Chopped roughly.
- 1 tablespoon whole cumin seeds
- 1 tablespoon whole coriander seeds
- 1 teaspoon white pepper
- 1 tablespoon palm sugar
- 3 tablespoons oil – canola, grapeseed or similar
DIRECTIONS
- Place the lime leaves, dry spices, galangai, lemongrass and oil into the large personal blending jug; securely seal the blade assembly inside the blending jug.
- Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for combined. You may need to turn the machine off and give the bottle a little shake occasionally to keep them moving.
- Now add the remaining ingredients and blitz until smooth.
- For a great, easy vegetarian curry - sauté the curry paste in a frypan until aromatic. Fresh paste takes longer to cook than tinned. Add 500gm chopped potatoes and stir for 3-4 minutes. Add 1 small, chopped eggplant. Add 1 tin of coconut milk and simmer until the potatoes are just soft. Add a handful of green beans, 1 chopped zucchini and 1 sliced red capsicum. Simmer until the vegetables are tender. Finish the curry with a handful of Thai basil leaves and 2 tablespoons of dark soy. Enjoy with steamed rice and a wedge of fresh lime.
Recipes created and shared by Adam.
Adam is a qualified chef with over 20 years' experience. He blogs with his daughter at https://cookandkid.com/. His vision is for a world where we all know where our food comes from and Stephen Fry is Supreme Leader.