Sometimes you're after a jack-of-all-trades recipe – something you've got on standby that'll bring the best out of loads of dishes. This recipe is inspired by a trip to Thailand, and pairs just as well with chicken, shrimp or tofu. Give it a go.
Ingredients
For the curry paste
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp black pepper
- 3 pieces fresh Thai chillies
- 5 stalks lemongrass
- ⅛ cup coriander roots
- ⅛ cup peeled garlic
- 1/16 cup chopped galangal
- ⅛ tsp chopped kaffir lime leaves
- ⅛ tsp lime zest
- Salt, to taste
- ¼ cup vegetable oil
- 1/3 cup roasted peanut
For the sauce
- 1/4 cup low-sodium vegetable stock
- ½ cup coconut milk
- 1 tsp brown sugar
- 1 tsp lime juice
- Salt, to taste
Method
In a food processor, add galangal and lemongrass first blend it to smaller pieces, add rest of the paste ingredients and blend until you have a smooth paste.
Add all of the sauce ingredients, bring to a boil and simmer for 1 minute. Serve.
