Balinese Summer Curry

Balinese Summer Curry

Fragrant, fresh, zingy and summery… what’s not to love about this curry!

Easy recipeEasy Gluten free Wheat free Quick meal Low fat, low sugar, diabetic friendly Freezable recipe Cheap as chickpeas
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Preparation time

Cook time

Cuisine

Thai

Meal

  • mains
  • lunches

Servings

4

Ingredients

Paste

  • 1 red onion, diced
  • 2 cloves garlic, roughly chopped
  • 2cm piece ginger, grated
  • 1 red chilli, deseeded and finely chopped
  • 45g/⅓ cup roasted cashew nuts
  • 4 kaffir lime leaves
  • 1 tsp coriander
  • ½ tsp turmeric
  • 1 tsp chilli powder (use a little less if you don’t like much spice)
  • Juice of half lime

Curry

  • 2 x 400g/14 oz tins chickpeas, drained and rinsed or 280g (approx.) plain vegan chicken pieces (eg Quorn Vegan Pieces)
  • 1 x 400ml/1¾ cups plus 1 tbsp tin light coconut milk
  • 1 tbsp sugar (ideally brown) or syrup (eg maple or agave) – optional
  • Juice of half lime
  • 1 ripe mango, stone/skin removed and cut into small bite-sized cubes (or use around 150g pre-cut mango pieces, chopped into smaller cubes)
  • 2 sticks lemongrass, bashed all the way along using rolling pin or similar (optional but it adds incredible fragrance and flavour)
  • Bunch fresh coriander, finely chopped and also save some whole leaves for decoration
  • Salt

Serving suggestions: Thai jasmine rice, steamed or stir fried pak choy, broccoli or spinach, toasted cashews, fresh chilli, vegan Thai crackers (eg Sainsbury’s are vegan) and an absolute must is coconut yogurt

Instructions

Paste

  1. Lightly fry the red onion until soft. Add the garlic, ginger and chilli and fry for a further few minutes.
  2. Transfer to a food processor or high speed blender and add all of the other paste ingredients. Blend until nearly smooth.

Curry

  1. In a large wok or deep frying pan, heat around 1 tablespoon oil (medium heat) and then add the curry paste.
  2. Cook and stir for 1-2 minutes until the fragrance is released.
  3. Stir in the coconut milk and sugar and bring to the boil.
  4. Add the chickpeas or ‘chicken’ pieces then turn down to a low heat.
  5. Add the lemongrass and mango and simmer for 15 to 20 minutes.
  6. Stir through the lime juice and fresh coriander at the end of cooking.
  7. Add some salt, taste the curry and then add a little more if necessary until you achieve your desired result.
  8. Serve with our suggestions and enjoy 🙂

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