Coriander and I are new friends, I used to try my best to avoid using it but now I can't get enough. I had it on some noodles in a restaurant recently and couldn't figure out why I've been steering clear for so long, it's bloody delicious! It's great on top of this nutty curry too.
I'm afraid this is another one of those green veg recipes. When it's hot outside I can't get enough of the green and leafys, it's a similar thing to the rest of those recipes though, use whatever vegetables you like and it'll still be good, the only real work in this is the curry paste, the rest is easy.
It serves around 4 people, or two plus a couple of delicious lunches.
For the curry paste you need:
1 stalk of lemongrass (you can buy this dried too, use 1 tsp if dried)
1/2 tbsp ground coriander
1 tbsp ground cumin
1 tsp sugar
1-2 green birds eye chilis (these are the really tiny ones, v spicy so just use one if you don't want too much heat)
3 garlic cloves
1 piece of ginger, thumb sized, peeled and chopped
a handful of fresh coriander (stalks and all)
3 tsp soy sauce
Blend. That's really it for the paste. Easy!
Ok so next, you'll need:
an onion
1 tbsp sunflower oil
a couple of handfuls of broken brazil nuts
a block of creamed coconut
fresh coriander/cilantro
your choice of vegetables, I used sugar snaps, peas, asparagus, and spinach
some spring onions/scallions, chopped
brown rice
Put the brown rice in some boiling water to cook while you make the curry.
Chop and fry the onion in the oil until it's tender, 7 minutes-ish. Add the fresh curry paste and over a medium heat while you boil the kettle. In a bowl, put two cups of boiling water and add the creamed coconut, try and mush it down as much as you can, medium lumps are fine though.
Add the coconut mix to the paste and onions and stir around. Throw in your veg depending on the length of time it'll take to cook. So, for example, if you're using spinach it doesn't need to go in until the end, but if you're using asparagus, it'll benefit from a couple of minutes of gentle simmering.
Add the brazil nuts when the vegetables are almost cooked. Mix, and eat over brown rice with the coriander and spring onions on top.
9 comments:
We grow cilantro (coriander) in our garden and are quite disappointed that it got too hot and the plants all went to seed. Now we have to buy for a few months. :D Consider growing it...the fresher...the more flavorful.
And cheaper.
Oh that's a shame about yours, were you growing it outdoors?
I just planted a pot of it, I can't get enough!
Yes we were. hahahahahaha. I never even thought about growing it indoors. You rock. Thanks for the suggestion!
indoors all the way! I've got an indoor planter for the kitchen so that helps keep them at a comfy temperature :)
This looks delicious, I love coriander :)
(And thanks again for the generous gift of the polaroid! Can't wait for it!)
I recommend making it if you're a coriander fiend!
You're totally welcome, it'll be there soooon <3
your recipes look SO yummy.
i'm so excited to try them out.
ps. i was lurking ourcitylights and saw that you liked the little icecream cone pin. i bought it at a little market, but i want to try and make one myself... you would like to be my the recipient of my felt pin... any request?
wow! How sweet are you?! I'd absolutely love one!!
Can I have a cupcake one? Or would that be too difficult?
Thanks soooooooo much! <3
it will be done. i'll go to the store tomorrow and grab the necessary supplies. :)
eeeep.
Post a Comment