Serves 4
3 potatoes, cubed
1/4 jap pumpkin, cubed
~200g broccoli, chopped
1 tin coconut cream
2 jalapenos, roughly chopped
2 birds eye chillis, diced
2 bunches coriander, washed and chopped. Roots and all. Save a few leaves for a garnish.
1 tsp salt
1 tsp keffir lime leaves
1 lime
5 garlic cloves
3cm ginger, chopped
4 lemongrass stalks, chopped
1 red onion, chopped
1/2 tsp pepper
2 tbsp fish sauce
1.5 tsp sugar
rice of your choosing
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Cook the pumpkin and potato in salted boiling water, strain and bake in oven with oil and salt until crispy. Set aside.
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Cook rice according to packet instructions.
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In blender: 1/4 tin coconut cream, jalapenos, birds eye chillis, coriander, salt, keffir lime leaves, rind of lime, garlic, ginger, lemongrass and red onion. Blend on high.
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Heat in pan over medium-high heat, stirring constantly, until reduced.
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Reduce heat and add sugar, remaining coconut cream, fish sauce.
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Add potato, pumpkin, broccoli and cook until broccoli is cooked to your liking. Serve with rice, a squeeze of lime and a few coriander leaves.
Notes:
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This recipe is a great way to use up veggies. I’ve listed potato, pumpkin and broccoli here but you can use pretty much whatever you have available.
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Make sure you wash your coriander. There’s always some dirt in and around the roots and if you don’t get rid of it, your meal will taste gritty.
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I say cook the broccoli to your liking as this varies a lot. I’ll happily eat it raw while others like it cooked to death. Half way between is the safest bet if you’re cooking for friends.