Fresh, summery, creamy and spot on to feed a mass of hungry veg-heads.
Ingredients
1 stalk
Lemongrass
(white part only, finely chopped)
1 tsp
Coriander seed (cilantro)
(freshly ground)
4 leaf
Kaffir Lime Leaves
piece, 1-inch
Ginger root
(actually 4 cm piece, peeled)
2 stalk(s)
Green onion
(finely chopped)
1 pepper(s)
Green chili pepper (also chile or chilli)
(long. chopped)
2 clove(s)
Garlic
1 cup
Cilantro (coriander)
(finely chopped)
1 tbsp
Cane sugar
(or palm sugar)
2 tsp
Soy sauce, low sodium
1/2 tsp
Miso paste
(or fish sauce)
2 tsp
Coconut oil
2 can(s) (13.5 oz)
Coconut milk, sweetened
6 head
Baby bok choy
(steamed)
1 fruit
Lime
(sliced for garnish)
1/2 cup
Coconut flakes
(toasted for garnish, optional)
12 medium spear(s)
Asparagus
(cut diagonally)
1 cup
Frozen green peas
1/2 cup
Red lentils, split
Instructions
Rinse and soak letils in water for 30minutes.
Place the lemongrass and coriander roots, lime leaves, ginger, green onion, chilli and garlic, coriander leaves, sugar, soy sauce and miso (or fish sauce) into a blender and blitz until smooth.
Heat the oil in a large frying pan over high heat. Add the chilli paste and cook for 4 minutes or until fragrant.
Add the coconut milk and lentils and bring to a simmer. Reduce heat to medium, cook for 10 minutes uncovered until colour looks darker and coconut milk begins to reduce.
Add the asparagus and green peas for the last 8-10 minutes of cooking. Turn off the heat once asparagus is cooked but still has a bit of crunch.
Serve with the rice, steamed greens, lime and chopped cilantro. Garnish with coconut flakes (optional).
Notes:
The curry paste can be made in advance and kept refrigerated in an airtight container for up to three days.
