Nature has the most vibrant and fragrant flavours to offer us, and our kaffir lime and galangal coconut curry is a testament to this. The sweet citrus permeates the taste buds, the galangal stimulates digestion, while the coconut cools and satisfies the belly. This curry is light and fresh and leaves you feeling radiant. Serve for lunch or dinner with steamed rice, fresh lime and coriander. Be ready to have people coming back for more.
Ingredients
- 2 cups fresh coconut milk
- 7 kaffir lime leaves
- 1 tbsp coriander seeds
- 1 1⁄2 tsp white sesame seeds
- 1⁄2 tsp cumin seeds
- Pinch of hing
- 1⁄4 tsp black peppercorns
- 1 tsp galangal ginger
- 1 tsp ginger
- 1 tbsp ghee or coconut oil
- 10 fresh curry leaves
- 3 pandan leaves
- 10g tamarind paste
- 1⁄2 tsp salt
- Pinch cayenne pepper
- 1 cup chopped broccoli
- 2 cups cauliflower florets
- 1 cup green beans
- 1 tbsp fresh coriander
Recipe
Squeeze of fresh lime juice In a blender, combine the fresh coconut milk
and kaffir lime leaves - blend for about 1 minute. In a small pan on medium heat, dry fry the coriander, white sesame, cumin, hing, and black peppercorns for around a minute or until golden and aromatic.
Then, place it in a mortar and pestle and grind it nto a powder. Remove the skin from the galangal and ginger, grate it finely and place it aside. Put a medium pot on medium heat and warm the ghee or coconut oil. Once melted, add the curry leaves, pandan leaves, finely grated galangal and ginger, and the tamarind. Stir consistently for a minute, then add your spice mix from the mortar and pestle. Fry for another minute whilst stirring constantly, then gently pour the 2 cups of kaffir lime coconut milk into the pot.
Bring to a boil on high heat, then add the salt and cayenne pepper, broccoli, cauliflower blossoms and green beans. Cook on high for 5 minutes, then serve fresh with basmati rice, coriander leaves, and a squeeze of lime juice.
