INGREDIENTS
1 clove garlic
10g ginger
½ fresh chilli
1 tsp shrimp paste
1 kaffir lime leaf
¼ onion
Pinch cumin
Pinch turmeric
60g potato, cut in large chunks
60g carrot, cut in large chunks
1/3 red pepper, cut in large chunks
60g courgette, in large chunks
100ml coconut milk
1 tsp sugar
¼ stem lemongrass
5ml fish sauce
1 tbsp fresh coriander
¼ lime
30g rice
Recipe continues
METHOD
In a blender, blitz garlic, ginger, chilli, shrimp paste, kaffir lime leaf and onion to form a paste.
Fry out in a little oil then add the dried spices; cumin and turmeric.
Add the potato, then carrot, then red pepper and lastly the courgette and fry for a short while. Add a little water and cook for a few minutes. Add the coconut milk and sugar, then the lemongrass and simmer for a few minutes.
Finish with the fish sauce, fresh coriander and a wedge of lime.
Serve with boiled rice.