For the thai paste (optional):
- 1 stalk lemon grass
- 4 shallots
- 1 cup fresh coriander
- A handful fresh basil
- 2 chopped kafir lime leaves
- 4 cloves garlic
- 1-3 chillies
- 1 thumb size piece of ginger
- Juice of 1 lime
- 1 tablespoon coriander
- 1 tablespoon cumin
- 2 tablespoons tamari
- 1 teaspoon sea salt
- ½ teaspoon sugar
For the curry:
- 1 tablespoon Coconut Oil
- 1 knob ginger, grated
- 1 can (400ml) Coconut Milk
- 1 cup sugar snaps, sliced lengthways
- 1 cup babycorn sliced lengthways
- 2 cup mushrooms, sliced
- 1 generous handful coriander, chopped
- 2 courgettes, peeled into spaghetti length strips or spiralised then blotted with paper towel to remove excess water
- 2 cups spinach, finely chopped
- 2 tablespoons tamari
To finish (optional):
- Spring onion, sliced
- Peanuts, crushed
- A sprinkling of coriander
Let’s get started!
1. If you choose to create your own thai curry paste, simply throw all ingredients into a food processor and blitz to create a paste!
2. Begin by frying your coconut oil and curry paste (homemade or shop-bought) in a saucepan for a couple of minutes, until aromatic.
3. Next, add your ginger and fry for another minute.
4. Time to throw in your coconut milk and various vegetables. Simmer altogether for 2-3 minutes then chuck in your coriander, spinach and tamari.
5. Before serving, either add your courgetti to the saucepan or fry in oil for a couple of minutes before dishing out.
6. Finally, for added deliciousness top with crushed peanuts, coriander and spring onion.
7. Serve and enjoy!
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