Ingredients (makes two portions):
For a green curry paste:
- 5 large kafir lime leaves
- 2 large lemon grass stalks
- 1 ½ tsp freshly grated ginger
- ½ tsp freshly grated galangal
- 3 Tbsp lime juice
- zest of ½ lime
- ½ tsp coriander seeds
- 3 Tbsp chopped coriander
- 4 spring onions (scallions)
- Handful of spinach
- 2 Tbsp liquid aminos
- 1 small green chilli pepper
For a curry sauce:
- 1 batch green curry paste
- 300g coconut milk
- 250g young coconut meat
To serve:
- 1 zucchini – spiralized
- Handful mung bean sprouts
- Chopped coriander
- Chopped spring onion
To make green curry paste, blend all ingredients in a high speed blender. Transfer the paste into a large strainer and strain to separate the bits that are not blended. You can make a bigger batch of curry paste and keep it in the fridge for up to three weeks.
To make a curry sauce, blend curry paste with coconut milk and young coconut meat (along with the sauce ingredients) in a high speed blender until smooth.
Serve with chopped spring onion and fresh coriander, mung beans sprouts and spiralized zucchini.
