Please note: I really need someone here to test this recipe for me! I discovered I'm intolerant of coconut milk and consequently I really can't judge if I have the taste right. My son ate the lot and said 'great Mum' but that is all the feedback I have. If someone would be kind enough to make the dish I'd be very grateful! You don't have to use Quorn, you can use chicken or prawns instead. Its the taste of the sauce I need tested.
My notes: Laotian curries are unusual in pairing dill with coconut and curry spices. The aniseed flavour of dill adds a refreshing dimension to the sweet and hot curry.
Ingredients (serves 2)
For the curry paste:
1 tbsp coriander seeds
1 tsp cumin seeds
A thumb of ginger
1 shallot, finely chopped
3 large garlic cloves, peeled and grated
1 stick of lemongrass
1 tsp ground turmeric
2 tsp medium curry powder
For the curry:
2 tbsp vegetable oil
70 g mange tout, trimmed and sliced diagonally
4 baby corn, chopped into rounds
120g vegan frozen Quorn pieces (you could substitute chicken pieces or prawns for a non vegan version)
1 x 400g tin light coconut milk
100ml veg stock
3 lime leaves
A few de-seeded and chopped red or green birds-eye chillies (optional)
1 tsp sugar
Salt to taste
To finish:
Sprigs of dill
Lime juice
Method
My notes: Laotian curries are unusual in pairing dill with coconut and curry spices. The aniseed flavour of dill adds a refreshing dimension to the sweet and hot curry.
Ingredients (serves 2)
For the curry paste:
1 tbsp coriander seeds
1 tsp cumin seeds
A thumb of ginger
1 shallot, finely chopped
3 large garlic cloves, peeled and grated
1 stick of lemongrass
1 tsp ground turmeric
2 tsp medium curry powder
For the curry:
2 tbsp vegetable oil
70 g mange tout, trimmed and sliced diagonally
4 baby corn, chopped into rounds
120g vegan frozen Quorn pieces (you could substitute chicken pieces or prawns for a non vegan version)
1 x 400g tin light coconut milk
100ml veg stock
3 lime leaves
A few de-seeded and chopped red or green birds-eye chillies (optional)
1 tsp sugar
Salt to taste
To finish:
Sprigs of dill
Lime juice
Method
- Dry roast the coriander and cumin seeds in a non-stick frying pan. Grind in a pestle and mortar or spice grinder.
- Peel and grate or finely chop the ginger (I use a microplane).
- Finely chop the inner tender leaves of the lemongrass.
- Blend the spices, shallot, garlic and lemongrass adding a little water as needed until you have a paste. I used a stick blender.
- Heat the vegetable oil in a pan and add the curry paste.
- Cook slowly for 10 minutes until the paste begins to separate. Add the coconut milk, stock and lime leaves. Add whole birds-eye chillies and sugar, if using.
- Simmer until the curry sauce is reduced by half and thickened. This takes about 30 mins of slow simmering. Add salt to taste.
- Add vegetables, chillies and Quorn pieces and simmer until the Quorn is heated through (approx. 5 mins). Adjust the time accordingly if using chicken pieces or prawns.
- Serve with boiled rice. Add a generous squeeze of lime juice to the sauce and sprinkle with fresh dill.
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I wonder if you are able to get the all ingredients for he curry paste where you are?
I think customs laws would prevent that.
