Show-Off Lemongrass Coconut Curry
This curry takes a little bit of time to prepare, but if you really want to impress someone - then this is the one to choose! Spicy, citrusy, coconutty - a curry to remember! You can use ANY vegetables, not just the ones in this recipe. Use the spices and sauce as a base and add whatever you fancy.
- 1 white onion (finely diced)
- 2 cloves garlic (peeled and grated)
- 4 cm fresh ginger root (peeled and grated)
- 1 stalk lemongrass (outer leaf removed, very finely chopped)
- 1 red chilli (halved lengthways then sliced thinly)
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp hot chilli powder
- 4 kaffir lime leaves
- 2 slices lime peel
- juice of 1/2 lime
- 500 ml vegetable stock (reduced salt if possible)
- 1 tin coconut milk
- 2 tbsp olive oil
- 4 small sweet potatoes (peeled and chopped)
- 1 butternut squash (peeled and diced into 2cm cubes)
- 1 tbsp flaked almonds
- 1 handful fresh coriander leaves and stalks (roughly chopped)
- 2 chicken breasts shredded
- 1 small bag fresh spinach
Heat a pan over a medium heat and add the olive oil
Saute the onion until it starts to become see-through, then add the garlic, ginger, lemongrass, kaffir lime leaves, lime peel and fresh red chilli and saute for a further 4-5 minutes on a low heat (so as not to burn the spices)
Then, add the dried spices and stir through so as to heat gently for another 1-2 minutes.
Add the vegetable stock, sweet potato, butternut squash (and chicken, if you are adding it), cover and allow to simmer for 10 minutes or until the vegetables are starting to soften.
Next, add the tin of coconut milk, and allow to simmer for a further 5 minutes without the lid on.
Finally, add the fresh spinach, turn off the heat and put the lid back on until the spinach has wilted, then stir through.
Serve in a bowl, with flaked almond and fresh coriander on top. Serve with or without rice, this is a hearty meal on its own.