(or beef, pork, fish, peeled prawns or vegetables, about 500g in total - cut the meat and fish into bite-sized pieces and veg into smaller pieces or slices so it all cooks through quickly)
for the curry paste
3 cloves garlic
3 red chillies
(long, seeded - leave some in if you like it hot)
fresh root ginger
(walnut sized piece, peeled and chopped)
(zested and juiced)
1 tablespoon Thai fish sauce (nam pla)
(this can be replaced with light soy sauce for vegetarians)
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon black pepper
1 stick lemongrass
To make the paste, put all the ingredients into a food processor and blitz really well until you have a smooth paste.
Heat 1 tbsp oil in a large wok or frying pan, fry the paste for a few minutes until it becomes fragrant then add the coconut milk.
Bring to the boil, then add the meat and vegetables of your choice and simmer; chicken, beef or pork will take 5-8 minutes; prawns and fish about 2-3 minutes; vegetables such as squash or pumpkin, courgettes, peppers, baby corn, green beans, aubergine or carrots will take about 5 minutes; and spring onions, mange tout or spinach will need only a minute.
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