Thai Green Curry

Ingredients

For the sauce:

• 1 can coconut milk

• 2 cloves garlic, chopped

• 5cm root ginger, finely grated

• 2 stalks lemongrass

• 2 green chillis, finely chopped

• a big handful of coriander leaves

• 2 dsp soya sauce

• zest and juice of 2 limes

For the curry:

A selection of vegetable of your choice, I used:

• 3-4 scallions, chopped

• half a red pepper, chopped

• half a head of broccoli

• 1 small carrot, cut into batons

• 5-6 mushrooms, chopped

• a big handful of spinach

• 170g prawns or a can of chickpeas

Method

1. Take the outer layer off the lemongrass and finely chop the bottom section of it. Add it to the blender with the coconut oil, garlic, ginger, chilli, coriander and soy sauce.

2. If using prawns, heat coconut oil in a wok and stir-fry your prawns until cooked. Remove from the wok and place to the side for now.

3. Stir-fry the vegetables and add the prawns or chickpeas back in, along with the sauce.

4. Cook for a further 2-3minutes and then add the zest and 1 lime.

5. Serve with brown rice and top with fresh coriander and a wedge of lime on each plate.

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