|Suitable for vegans.|
For the stir fry:
A stir fry mix pack of fresh veg if you can get it, not that rotten shit with lettuce in. Something like mangetout, baby carrots, and baby sweetcorn, that's what you want!
Half a butternut squash (relatively small cubes)
1 red pepper, roughly chopped
1 clove garlic, finely chopped
1 chilli, finely chopped
1 can coconut milk
For the paste:
A thumb of ginger, peeled and chopped
2 stalks lemongrass, chopped
2 spring onions, chopped
1 lime (juice)
1-2 green chillies, chopped
1 tsp coriander seeds
Handful of fresh coriander OR 2 tsp dried coriander
1 tbsp soy sauce
Kaffir lime leaves (optional)
Preheat oven to 200C.
For the paste, throw everything into a blender and destroy!! Remember you're not putting in the actual lime, you just want the juice. At this point you may be thinking, oh now what have I done, I shouldn't have listened to this guy.... but don't worry, it's supposed to look messy! Here's mine.
Add butternut squash and pepper, splash in olive oil, season with some salt and put in oven. Keep an eye on these - they will be done when they start taking on a golden crisp with a bit of char. Roasting vegetables is great for releasing their flavour!
Make sure you have all your ingredients ready as this bit takes place fairly fast as you want to retain the crunch and fresh flavour of the vegetables. Heat a splash of sesame oil in a medium-hot pan. Add chili and garlic and cook for about 1 minute.
Add your carrots and baby sweetcorn first, saute for a minute, then add the rest off your strif-fry veg (baby sweetcorn, baby carrot, mangetout) and a pinch of salt, tossing in the oil, chili, and garlic.
After another minute, add in all your paste and give a good stir, coating your veg well. Another minute of cooking and now you can add your coconut milk, mixing well until you have an even colour. Bring to a boil, add roast veg, reduce heat and cover. Let simmer for about 5 minutes.
Serve with rice!
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