Lemongrass Laksa curry

| Prep time: 20 minutes | Cook time: 25 minutes | Total cook time: 45 minutes|

This is a delicious laksa curry and the trick is not to overcook the vegetables as you want them to be nice and crunchy in the creamy coconut curry sauce. The paste can be made ahead and kept in the fridge in an airtight jar for a week or frozen for up to 1 month. After making the paste this is a really straightforward dish so could be a mid-week meal with a little preparation. You could pretty much use whatever vegetables you like (i.e. green beans, baby sweet corn, sliced carrots, tomatoes, baby aubergines, sliced courgette, mushrooms) - I always use what I have in the fridge.

Serves 4

Here's what you'll need:

Curry Paste
2 lemongrass stalks
6 garlic cloves
2 kaffir lime leaves
2 shallots,chopped
2 green chillies, deseeded & chopped
50g fresh ginger, chopped
2 tsp turmeric
Juice of 1 lime
1 tbsp oil
Fresh coriander chopped

Curry
1 tbsp of coconut oil
1 red onion, sliced
2 garlic cloves
Zest and juice of 1 lime
2 tbsp of soft brown sugar
2 cans of coconut milk
200ml vegetable stock
2 kaffir lime leaves
5 tbsp soy sauce
1 tbsp rice wine
Vegetables of your choice (I used parboiled sweet potato, peppers, defrosted peas & broccoli)
Fresh spinach
Peanuts

Serves 4


To make the curry paste:
Using your food processor add the paste ingredients and blend until a smooth paste. 

To make the curry:
1) Heat a tablespoon of coconut oil in a large saucepan. Add the onions and cook until soft, around 5 minutes.
2) Add the curry paste and fry for 3 minutes. Add the juice and zest of the lime and soft brown sugar. Cook until the sugar has dissolved.
3) Add the stock, coconut milk, soy sauce, rice wine and kaffir lime leaves. Bring to the boil and simmer for 7 minutes.
4) Add the vegetables of your choice and cook for a further 7 minutes.
4) Add the spinach and cook for 2 minutes. 
5) Taste to check seasoning and heat - you could add more Soy Sauce or fresh chilli according to taste. Finally, add the chopped coriander and stir so that everything is nicely combined.

Sprinkle with chopped spring onions, coriander & finely diced red chilli. Serve with rice noodles and a wedge of lime.

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