Serves 4 (Not really. Next time we'll double for a good amount of leftovers).
INGREDIENTS
sesame oil for gentle frying
2 spring onions, finely chopped
2 cloves garlic, finely chopped
2 zucchini (courgettes), roughly chopped
1 sweet potato, roughly chopped
10 mushrooms, sliced
1 small red pepper, roughly chopped
1 inch piece of ginger, finely chopped
½ tsp galangal powder (optional)
2 cups (500 mL) coconut milk
2 tsp Thai green curry paste
1 cup broccoli florets (pre-steamed)
1 Tbsp teriyaki sauce
salt to taste
1 tsp agave nectar, or maple syrup
1 tsp raw sesame seeds (for garnishing)
METHOD
In a saucepan, pour a little sesame oil, and fry your courgettes until slightly golden, turning them around as you do so. You may wish to bake them on a baking tray, and brush with sesame oil on both sides, if you wish to avoid frying them. Set aside.
Next, in another saucepan, fry the mushrooms for a few minutes until they yield their juices, then, when cooked, spoon onto the courgettes.
Using the same empty saucepan, fry the sweet potato until a little golden on both sides, then add the onion, ginger and garlic, and continue to mix. At this point, stir in the green curry paste, and then add the coconut milk. Lower the heat, and allow the potatoes to soften – check this with a fork.
Now add the pre-steamed broccoli florets, the red pepper, and the remaining ingredients.
Simmer for 15 minutes, and then serve.
Rose Rice Pistachios & Lime
(We never used the rose water(don't even know what that is)and it was still fab!)
INGREDIENTS
basmati rice, boiled according to instructions (I used 2 cups rice)
1 Tbsp rose water
the zest of 1 lime
a handful of non-salted pistachio nuts
METHOD
Just boil and drain the rice, rinse with tepid or cold water, then garnish with the remaining ingredients. Serve with curry dish or alone.
