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THAI CURRY COCONUT SAUCE
Substitute diced tofu or a selection of sautéed root vegetables for a plant-friendly version. Serve curry coconut cream sauce over pasta, Asian greens, rice, or as a dip with crusty bread chunks as a delicious option.
INGREDIENTS
Swop out 1lb/500 g deveined raw shrimp for 12 oz/340 g tofu or diced root vegetables
2 tbsp/30 ml green or red curry paste
2 cloves garlic, minced
1 tsp/5 ml fresh ginger, grated
Juice of 1 lime
Splash of olive oil
1 tbsp/15 ml coconut oil
13.5 oz/400 ml coconut milk
3 tbsp/45 ml ginger green tea, steeped
strained (optional)
1 handful of fresh basil leaves
Sea salt and black pepper, to taste
METHOD
Combine the curry paste, garlic, ginger, lime juice, and a splash of olive oil in a large bowl. Add the tofu or root vegetables and toss to combine. Cover and refrigerate for at least one hour.
In a large frying pan over medium-high heat, heat the coconut oil. Add the marinated protein and sauté until just cooked. Remove and set tofu or vegetables aside.
Pour in the coconut milk and steeped tea, and continue cooking until the sauce thickens to desired consistency. Adjust the seasoning with salt and pepper to taste. Add the sautéed partially cooked protein
and the basil. Heat until thoroughly cooked, 1 to 2 minutes. Serve curry coconut cream sauce over pasta, Asian greens, rice, or as a dip with crusty bread chunks as a delicious option.
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