Once again, coconut is the star of the dish. It definitely pays to have all of the fresh herbs and spices to make a flavourful paste, then adding some cooling Coconut Paste to create a balanced, creamy and healthy bowl of goodness. I decided to make this one extra green, but with all the great fresh produce around, use any vegetables you want!
Mains
Coconut Green Curry
By Gian MAnik
- 2 tbsp Coconut Paste
- 1 tbsp Coconut Oil
- 2 tbsp Shredded Coconut
- 1 cup of coconut milk
- ¼ cup Raw Cashews
- 1 bunch of asparagus
- 1 head of broccoli
- 1 stick of lemongrass
- 1 bunch of coriander
- ½ bunch of Thai basil
- 2 limes
- 1 ½ red onion
- 2 cloves of garlic
- 1 green chili
- 2 red chilies
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp sesame oil
- 1 cup of brown rice
- salt
- Step 1Toast the cumin and coriander until they become fragrant and begin to smoke. Grind the spices in a mortar and pestle then process with the fresh coriander, the rind and juice of 1 lime, half the red onion, garlic, green chilli, half of the basil, lemongrass and 1 tsp of the Coconut Oil. Blend until smooth and set aside.
- Step 2Heat the remaining Coconut Oil in a pan and fry the remaining red onion for 5 minutes.
- Step 3Add the paste and cook for a few minutes before adding the Coconut Paste, Shredded Coconut, 1 tsp of salt and the coconut milk. Heat gently for a further 5 minutes and then using a stick blender, process until smooth and creamy.
- Step 4Cut the asparagus into thirds, removing the woody end and separate the broccoli into florets. Blanch for a minute or two, or until their colour becomes vibrant. Drain the vegetables and toss with some salt, the remaining basil and the sesame oil.
- Step 5Heat a hot small pan and dry fry with cashews until golden, adding some salt and Coconut Oil if you wish.
- Step 6To serve spoon a serving of rice in a bowl, a generous ladle of the curry sauce and top with the vegetables, some Cashews, lime wedge and fresh red chilli.
