- 1 inch cubed, peeled ginger
- 1 inch cubed galangal (or 2 tbsp. of ground paste)
- 0.5 tbsp. turmeric powder
- 3 large red chillies (deseeded to remove most of the heat)
- 1.5 tbsp. ground coriander seed
- 3 shallots
- 2 cloves garlic
- 1 stick of lemon grass
- 1 tin full fat coconut milk
- 4 medium carrots cut into sticks
- 1 bag chopped curly kale
- 2 sweet red bell peppers chopped or sliced
- A little oil to stir fry paste
Boiled eggs (optional)
Spring Onions chopped
- Grind all paste ingredients in a food processer/blender with a little water to make paste.
- Heat oil, then add paste ingredients and stir-fry for approximately 2 minutes.
- Turn the heat down then add the coconut milk.
- Bash the lemon grass with a rolling pin or similar and add to pan along with carrots.
- Slowly bring the pan up to simmer (add hot water to increase liquid content)
- After 1 minute, add remaining ingredients and simmer until vegetables are cooked but still a little al dente.
- Serve with halved boiled eggs and sprinkle with spring onions.
Note: This sauce can be used with fish, diced chicken or thin strips of beef if desired. If using chicken, add with coconut milk, and simmer until chicken is cooked through, before proceeding with remaining steps. If using seafood, these can be added with remaining vegetables.
Ginger, Galangal and turmeric have anti-inflammatory and antioxidant properties and belong to the Zingiberaceae family.
FMT Nutritional Therapist