Coconut milk and a homemade curry paste forms the base of this lovely curry. Discover some new flavours and enjoy the interesting combo of lemongrass, galangal and turmeric along with tomatoes, potatoes and green beans.
Ingredients: 2 cloves of garlic, 10g galangal, 10g turmeric, 1 Thai chilli, 1 stalk of lemon grass, 2-3 shallots, 120g potatoes, 100g green beans, 120g tomatoes, small bunch of coriander.
Larder: 150g rice, 1 tin coconut milk, lime juice, (optional chicken cut into pieces).
- Start cooking the rice.
- Peel 2 garlic cloves, galangal and turmeric. Whizz in a processor with chilli and lemongrass or chop finely and bash into a paste.
- Start cooking the chicken pieces (if using) and shallots in a wok.
- Cook the shallots gently until translucent and then add the curry paste.
- Slice the potatoes, top and tail green beans and halve the tomatoes. Add the potatoes and coconut milk to the curry paste along with a pinch of salt. Simmer for approximately 10 minutes and then add the green beans and tomatoes and continue to simmer until, potatoes are soft, green beans are al denté and tomatoes burst. Chicken should be cooked through and the beans still have a slight crunch.
- Season and serve with rice, chopped coriander and a squeeze of lime.
Ingredients: 2 cloves garlic, 20g galangal, 12g ginger, 1 green chilli, 1 lemon grass, 250g butternut squash, 90g cavolo nero, 2 shallots, small bunch of coriander.
Larder: 150g rice, 400ml tin coconut milk, oil, ½ stock cube, oil (optional extras: a small handful of cashews, squeeze of lime, chicken pieces).
- Make a quick curry paste: peel and mince 2 garlic cloves, ginger and galangal, deseed and finely slice the chilli. Remove the tough outer layer of the lemongrass and finely slice it. Mix it all together to make a curry paste, and if you like, use a pestle and mortar.
- Start cooking the rice according to packet instructions.
- Heat a glug of oil to a wok or sauté pan. Add the curry paste ingredients and fry on a low heat for about 2 minutes.
- Meanwhile, chop the shallots and butternut squash in 1cm chunks. Add to the frying pan or wok and continue cooking for 4-5 minutes until shallots are translucent. If using, add chicken pieces and cook for another 5 minutes.
- Add the coconut milk, ¼ tin of water, ½ stock cube and a pinch of salt, simmer for 15-20 minutes until butternut squash is soft.
- About 10 minutes before serving, chop the cavolo nero, add to the curry and cook for 5-10 minutes.
- Serve the curry with rice and torn coriander leaves and if you want, a squeeze of lime on top and a handful of cashews.