Читать книгу Greenfeast - Nigel Slater - Страница 14

For the curry paste:

white peppercorns 1 teaspoon

coriander seeds 1 teaspoon

ground turmeric 1 teaspoon

lemon grass 2 stalks

garlic 2 cloves

ginger a 3cm lump, peeled

hot green chillies 3 small

groundnut oil 3 tablespoons

fresh coriander a handful, with roots

groundnut oil 1 tablespoon

vegetable stock 200ml

coconut milk 250ml

fish sauce 1 tablespoon

lime juice 2 tablespoons

spring vegetables (such as asparagus tips, broad beans, peas) 450g total weight

shredded greens, such as spring cabbage a handful

pinch of sugar and soy sauce

For the paste, put the white peppercorns and coriander seeds in a dry non-stick frying pan and toast lightly for two or three minutes, then tip into the bowl of a food processor and add half a teaspoon of sea salt, the turmeric, lemon grass, peeled garlic cloves, ginger, green chillies, three tablespoons of groundnut oil and a handful of coriander stems and roots. Blitz to a coarse paste. You can keep this paste for a few days in the fridge, its surface covered with groundnut oil to prevent it drying out.

In a deep pan, fry three lightly heaped tablespoons of the curry paste in a tablespoon of oil for thirty seconds till fragrant, stirring as you go. Stir in the vegetable stock and coconut milk, the fish sauce and lime juice.

Add the asparagus tips, broad beans and peas and continue simmering for five to six minutes, then drop in a couple of handfuls of greens, shredded into thick ribbons. Finish the curry with a pinch of sugar, fish sauce, a little soy sauce and more lime.