Serves: 4-6 | Prep: 45 mins | Origin: Thailand | Suitability: Vegan
Ingredients
- 4 tbsp Tropical Sun Groundnut Oil
- 1 red onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1½ tbsp Tropical Sun Minced Garlic Paste
- 2 shallots, peeled and roughly chopped
- 3 tsp of Tropical Sun Minced Ginger Paste
- 2 green chillies, seeded
- 1 tsp cumin
- ½ bunch fresh coriander, roughly chopped
- 400ml Tropical Sun Coconut Milk
- 50g galangal, washed and roughly chopped
- 50g lemongrass stalks, bottom third only, tough outer layer removed, bruised with the back of a knife or a rolling pin
- 2 kaffir limes, zested, juice from 1 lime reserved
- 2 kaffir lime leaves
- 200g baby sweetcorn
- ¼ bunch of basil, roughly chopped
- Salt and Tropical Sun Ground Black Pepper to taste
Method
- Add the oil to a saucepan and on medium to high heat, sauté the red onion and peppers for 5 mins or until the vegetables begin to soften
- Put the garlic paste, shallots, ginger paste, chillies, cumin and half the coriander into a food processor. Blitz to a fine paste, then add to the vegetables in the pan
- Reduce to a medium heat and cook for 4 - 5 mins, stirring continuously
- Add in the coconut milk, galangal, lemongrass, lime zest and lime leaves
- Turn the heat down and simmer for 10 mins, or until reduced to a rich sauce consistency
- Add in the the baby sweetcorn and simmer for another 2 mins before taking off the heat
- Remove the lemongrass, lime leaves and galangal and discard
- Stir in the lime juice, basil leaves and remaining coriander leaves
- Serve and enjoy!
Serve With
- Rice
- Noodles