Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 91

Sizzle 2 tablespoons of green curry paste in a little oil, then pour in 800ml vegetable stock. Add 4 scrunched lime leaves, or 2 well-bashed stalks of lemongrass, and a couple of coins of sliced fresh ginger. Simmer for 10 minutes, then add 2 diced tomatoes, 300g prepared crayfish tails and a shot of lime juice. As the shellfish warms through, add a handful of torn coriander leaves and a splash of fish sauce.