Ingredients

3 kaffir lime leave, shredded
1-1/2 tablespoons finely grated ginger
2 cloves garlic
1/2 cup coriander (cilantro) leaves
3 long green chilies, seeded and roughly-chopped
2 green onions (scallions), roughly chopped
1 teaspoon coconut sugar
1 teaspoon finely grated lime rind
2/3 cup shredded coconut
1/4 cup vegetable oil
3 cups coconut water
3/4 cup coconut milk
200 g Brussels sprouts, trimmed and halved
2 medium zucchinis (courgettes), sliced
1 bunch broccolini, trimmed and halved
2 tablespoons lime juice
Thai basil leaves, to serve

Method

  1. Place the-kaffir lime leaf, ginger, garlic, coriander, chili, onion, sugar and lime rind in a small food processor. Process to a coarse paste.
  2. Place 1 tablespoon of the paste in a bowl, add the coconut, mix to combine and set aside.
  3. Add half the oil to the remaining paste in the food processor and process until smooth.
  4. Heat the remaining oil in a large deep-sided frying pan over-high heat. Add the paste and cook, stirring, for 1 minute or until fragrant.
  5. Add the coconut water and coconut milk and bring to a boil. Reduce the heat to medium and simmer for 4 minutes or until thickened.
  6. Add the Brussels sprout, cover and cook for 4 minutes.
  7. Add the zucchini and broccolini, cover and cook for a further 4 minutes or until the vegetables are tender.
  8. Stir in the lime juice and spoon the curry into serving bowls. Sprinkle with the shredded coconut mixture and top with the basil to serve.

Makes 4 servings.

Source: Life in Balance

Today's Comic

 This free site is ad-supported. Learn more
​