Every week – I make this – every week I fall in love all over again. It’s THAT good! You can serve over steamed vegetables, add as a sauce to brown rice and greens or a stir fry, use as a soup and just dump in your favourite raw foods…it’s uses are endless. Don’t be put off what looks to be a large list of ingredients – I always have these on hand and most people do.
Thanks Rocket for getting me typing- he gave my husband the word in the surf “Tell your wife to put up her recipes if she’s gonna load up those pics!”
Ingredients: Serves 4
- 1 medium to large onion
- 2 large or 4 cloves of garlic (more in winter!)
- 1-4 red chillies (depends on how hot you like it)
- Lemongrass (fresh I use 4 sticks – peel outer leaves and crush the white part with heel of knife then roughly chop bottom of stalks – stop when they go too stringy) or if using pre-made about 1 – 2 tablespoons.
- Coriander – a large handful, crush the roots then chop. Also chopped leaves. In my mind – too much coriander is never enough
- Tumeric – get yourself 2 knobs (about fingers length) and grate in a fine grater. Skin and all – I don’t bother peeling and if it’s super fresh you don’t need to peel.
- Ginger – 1 x knob – peel this one and roughly grate.
- 4 limes
- 1 tablespoon tamarind paste (2 if you like it really sour!) Tamarind paste is available at the asian grocers (or maybe even the asian section in supermarket?) and it gives everything the “sour” – it’s the secret ingredient you NEED in your fridge – I use it in all curries, asian dishes, even rice.
- 1/4 cup tamari (or soy sauce) but tamari is SO much better. No gluten, less salt, use 1/2 the amount of soy as much richer and stronger flavour.
- Coconut Cream and/or coconut milk (or I use one of each). Check the ingredients – go the organic if you can – it’s a lot better than the generic supermarket brands that have got weird shit in them)
- Steamed vegies.
- Sprouts to garnish
- Saute on medium heat one largish onion in coconut oil.
- Add garlic & chilli. Mix well and stir for about 8 minutes until onion and garlic are soft.
- Add lemongrass, tumeric, ginger & coriander. Stir around for another few minutes – it should be smelling delicious by now!
- Add your tamarind paste, lime juice, tamari & some salt. Stir for another 2 minutes or so.
- Add 1 x tin of coconut cream, 1 x tin coconut milk and 1/2 a tin of water. Mix well, turn down heat and flavour up.
- While that’s simmering away, I get a large bamboo steamer into a pot with about 2.5 cm of water in the bottom on a high hotplate. Peel 1 x sweet potato, some pumpkin and brocolli and chuck in) Put bamboo lid on plus pot lid. Just when softening I put in snow peas and kale or whatever else you’ve got fresh. Arrange steamed veg onto a plate and cover in your broth. Top with raw sunflower sprouts and raw corn for extra crunch