Wok of vegetables with green curry

Recipe

Step 1

Prepare the sauce: Chop the yellow onion, the spring onion, the clove of garlic and the ginger. Sweat them in oil in a saucepan for 5 minutes. Add the curry paste and allow to cook and catch slightly, then add 30 cl of water and the coconut cream. Season and bring to the boil. Cook for another 15 minutes. Allow to cool slightly and blend thoroughly. Keep warm.

Step 2

Peel the carrots and cut into chunks. Chop the celery and red onion. De-seed and cut the pepper into strips. Remove the stems from the mushrooms and quarter. Break up the cauliflower into florets.  Cook them for 6 minutes in salted boiling water. Drain and cool in iced water.

Step 3

Steam the peppers and red onion for 10 minutes, and the carrots and the celery for 5 minutes. Pour the hot sauce onto the serving plates. Divide the vegetables over each plate and garnish with coriander leaves. Correct the seasoning.

 

♥To be enjoyed with a glass of  Palmer & Co Champagne Rosé Solera.

Ingredients

For the sauce :

• 1 yellow onion
• 1 spring onion
• 1 stalk of lemongrass
• 1 Nub of fresh ginger
• 1 clove of garlic
• 3 tbsp of Thai green curry paste
• 25 cl coconut cream
• 2 tbsp of olive oil
• Salt
• Pepper

For the vegetables : 

• 1 red pepper
• ¼ of a cauliflower
• 2 carrots
• 2 sticks of celery
• 1 red onion
• 5 button mushrooms
• 3 sprigs of coriander