Tangy thai curry – the huge ingredients list makes this look difficult, but it’s actually very easy.
1 pint coconut milk, (blend coconut water, coconut meat and filtered water til it's fairly thick)
2 lemongrass stalks, (bashed a bit to release the flavour)
2 dried kaffir lime leaves
juice of half a lime
1 teaspoon galagal
1 teaspoon chilli flakes
1 red pepper
3 fresh red chillis
1 clove garlic, (crushed)
1 inch of ginger, (grated)
1 big handful of fresh coriander
1 pinch sea salt
½ head cauliflower
6 baby corn
a handful of mange tout
1 courgette, (peeled and cubed)
a handful of small broccoli florets
First, make your coconut milk, and add in the lemongrass, lime leaves, lime juice, galangal and chilli flakes. Leave to stand for a couple of hours to allow all the flavours to infuse into the coconut milk. Then seive the mixture to get rid of the stalks and leaves.
Blend half the red pepper with the chillis to make a thick paste (if you don’t like it too spicy, use fewer and deseed the chillis before you blend them) and add this paste to the coconut milk. I use the fat, milder chillis, not the mega hot ones – so adjust according to what kind of chillis you’ve got. Stir in the garlic and ginger, and add a good handful of chopped coriander. And a bit of sea salt to taste.
Add your chopped veg to the coconut milk mixture, and stir to coat it all evenly.
For the rice, put the cauliflower into the food processor for a few seconds until it looks rice-y.
Finally, spoon the curry onto the rice, add a couple of coriander leaves to make it look fancy and eat!