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For the Curry Paste:
- 1 teaspoon peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon ground turmeric
- 2 stalks lemongrass
- 2 cloves, peeled garlic
- 1 1/4-inch piece ginger, peeled
- 3 small and hot green chiles
- 4 tablespoons peanut oil
- Handful fresh cilantro, with roots
For the Dish:
- 3 lightly heaped tablespoons curry paste (from above)
- 3/4 cup plus 2 tablespoons vegetable stock
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 pound spring vegetables (such as asparagus tips, fava beans, peas)
- Couple handfuls of shredded greens (such as spring cabage)
- Pinches of sugar & soy sauce
- Make the paste: Put the white peppercorns and coriander seeds in a dry nonstick frying pan and toast lightly for 2 or 3 minutes, then tip into the bowl of a food processor and add ½ teaspoon of sea salt, turmeric, lemongrass, garlic cloves, ginger, green chiles, 3 Tbsp peanut oil and cilantro stems and roots. Blitz to a coarse paste. (You can keep this paste for a few days in the fridge, its surface covered with peanut oil to prevent it from drying out.)
- In a deep pan, fry 3 lightly heaped Tbsp of the curry paste in the remaining 1 Tbsp of oil for 30 seconds until fragrant, stirring as you go. Stir in vegetable stock, coconut milk, fish sauce and lime juice.
- Add the spring vegetables and continue simmering for 5 to 6 minutes, then drop in the greens. Finish the curry with more fish sauce and lime juice and pinches of sugar and soy sauce.
Excerpted from Greenfeast: Spring, Summer © 2021 by Nigel Slater. Published by
Ten Speed press.
Ten Speed press.
Calories: 470kcal | Carbohydrates: 34g | Protein: 12g | Fat: 35g | Sodium: 704mg | Fiber: 8g
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