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This is one of my favourite recipes at the moment - I'm actually having it for dinner tonight! It's great on its own, or with steamed rice. :drool:
Ingredients:
1 stalk lemongrass
2 tbsp vegetable oil
1cm piece of fresh root ginger, chopped
1 onion, finely chopped
1 clove garlic, finely chopped
1 tsp turmeric
225g new potatoes, cut into 2cm chunks
2 carrots, thickly sliced
400ml canned coconut milk
2 bay leaves
1 red chilli, deseeded and finely chopped
salt
125g baby sweetcorn
170g fine green beans
2 zucchini, thickly sliced
2 tbsp chopped fresh coriander to garnish
Method:
1. Peel the outer layer from the lemongrass stalk, then finely chop the lower white bulbous part and discard the rest. Heat oil in a large, heavy-based saucepan, then fry the lemongrass, ginger, onion and garlic for 5 mins or until onion and garlic have softened.
2. Stir in the turmeric, potatoes and carrots, then add the coconut milk, bay leaves, chilli and salt. Bring to the boil, then reduce heat and simmer, partly covered, for 10 mins, stirring occasionally.
3. Add the sweetcorn and beans and simmer, partly covered, for 10 mins. Add the zucchini and cook for a further 10 mins or until all veggies tender. Remove bay leaves and garnish with coriander just before serving.
Ingredients:
1 stalk lemongrass
2 tbsp vegetable oil
1cm piece of fresh root ginger, chopped
1 onion, finely chopped
1 clove garlic, finely chopped
1 tsp turmeric
225g new potatoes, cut into 2cm chunks
2 carrots, thickly sliced
400ml canned coconut milk
2 bay leaves
1 red chilli, deseeded and finely chopped
salt
125g baby sweetcorn
170g fine green beans
2 zucchini, thickly sliced
2 tbsp chopped fresh coriander to garnish
Method:
1. Peel the outer layer from the lemongrass stalk, then finely chop the lower white bulbous part and discard the rest. Heat oil in a large, heavy-based saucepan, then fry the lemongrass, ginger, onion and garlic for 5 mins or until onion and garlic have softened.
2. Stir in the turmeric, potatoes and carrots, then add the coconut milk, bay leaves, chilli and salt. Bring to the boil, then reduce heat and simmer, partly covered, for 10 mins, stirring occasionally.
3. Add the sweetcorn and beans and simmer, partly covered, for 10 mins. Add the zucchini and cook for a further 10 mins or until all veggies tender. Remove bay leaves and garnish with coriander just before serving.
