Coriander and Coconut Curry is hearty and chock-full of veggie and coconut goodness. This curry is filling and can be served as a main dish or as a side dish. The combination of the freshness of coriander and the coconut flavour in this curry makes it one of the best curries ever!
by Laura Scott How to Cook Good Food
Coriander and Coconut Curry
Ingredients
Curry paste Ingredients
- 1 a large bunch of coriander, leaves and stalks roughly chopped
- 1 red chilli, chopped*
- 1 large clove garlic
- 1 knob of ginger, peeled
- zest and juice of 1 lime
- 2 tbsp dark soy sauce
- 100 ml coconut cream or coconut milk
- a splash of water or vegetable stock (optional)
Curry Ingredients
- 1 tbsp groundnut sunflower oil
- 1 chestnut mushrooms, cut into quarters
- 6 red capsicum, sliced into thin strips
- 150 g french beans, blanched
- a handful of frozen peas, blanched
To serve
- 2 spring onions, thinly sliced
- 1 red chilli, chopped
- handful of cashew nuts, toasted**
- basmati rice, cooked***
Instructions
Preparation
- For the paste, place all of the ingredients into your Optimum high-speed blender and blitz until thick paste forms. This takes about a minute. Add a splash of water or vegetable stock to loosen the paste if necessary. Store in a sterilized jam jar/ glass bottle until you need to use it. It will keep in the fridge for up to four days.
- For the curry, heat the oil in a wok until very hot, then add in the chopped garlic, frying until the edges turn golden brown. Add the mushrooms and red capsicum and fry for a couple of minutes over a high heat before adding in half the quantity of the curry paste (keep the other half for another curry). Continue frying for a further two minutes before adding the peas, French beans, salt, and pepper. Add a few splashes of water or vegetable stock to loosen the curry sauce. Allow the flavors to cook together for a further two minutes then remove the curry from the heat. Check the seasoning and add more if necessary.
- To serve, place rice in a couple of shallow bowls before adding your coriander and coconut vegetable curry. Sprinkle over the spring onions, red chili, and toasted cashew nuts.
- * Remove membrane & seeds if you like less heat. ** Fry in a dry pan until the nuts turn golden brown, then remove from the heat. *** Cook rice at the same time as the curry.
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