Stir-fry Vegetables in Coconut Curry
Introduction
Serves: 4-6
Ingredients
¼ cup desiccated coconut
Grated zest 1 lime
2 Tbsp chopped mint
1 fresh hot red chilli, deseeded and finely chopped
2 tsp sesame oil
1 onion, peeled and finely chopped
2 carrots, peeled and very thinly sliced
1 red or yellow pepper (bell pepper / capsicum), halved, deseeded and sliced
2 Tbsp Thai red curry paste
4 makrut lime leaves, shredded
200mls (about 7 fl oz) canned coconut cream
150mls (about 5 fl oz) water
2 zucchini (courgette), trimmed and sliced
125g (4 oz) snow peas, trimmed
Salt
Chopped fresh coriander (cilantro)
1½ cups bean sprouts
Wedges of lime for serving
Cooked jasmine rice for serving, optional
Method
1 Preheat oven to 180°C (350°F). Roast the peanuts in a shallow dish for 7-10 minutes until golden. Chop finely.
2 Put the coconut in a dry frying pan (skillet) and set over a medium heat. Let it toast, stirring it around, until golden in colour; be careful not to burn it. Cool. In a small bowl mix the lime zest, mint, chilli, peanuts and coconut.
3 Heat a wok over a high heat, then swirl in the sesame oil. When the oil is hot, add the onion, carrots and red pepper (and beans if subbing for snow peas; see below) and stir-fry for 5 minutes.
4 Blend in the curry paste, lime leaves, coconut cream and water. Bring to the boil, then add the zucchini and snow peas. Cook gently for 5 minutes until the vegetables are tender. Season to taste. Stir through the coriander and bean sprouts. Transfer to a heated bowl and spoon over the toasted coconut topping. Serve with wedges of lime.
Recipe Notes
If snow peas are not available, replace with a handful of slim beans. Add beans with onion, carrots and red pepper. If you don’t have raw peanuts, or can’t be faffed roasting peanuts, use salted peanuts.
The usual stir-fry prep applies: get everything chopped and ready to go so there are no hold-ups once you start cooking.
