Cilantro Green Curry

Cilantro Green Curry with Jasmine Rice

Feeds 4

Ingredients

10 large basil leaves

1 bunch of cilantro

2 jalapenos

3 tbsp chopped garlic

1 stalk lemon grass the bottom part, roughly chopped

1/2 white onion, medium dice

1 tbsp chopped garlic

4 Tbsp soy sauce

2 limes, juiced

1 tsp brown sugar

½ tsp cumin

½ tsp ground coriander

1 can coconut milk

½ cup vegetable stock

Instructions

Step 1

Chop your cilantro and separate your stems from your leaves.

Step 2

Dice your onion, jalapenos, garlic, ginger and chop up your lemon grass, then add to a hot pan and saute till golden brown.

Step 3

Once golden brown add in your spices to toast the spices with the vegetables, this is a perfect time to add in 1/4 cup chopped cilantro stems. Cook gently for a few min. Then add your soy sauce, sauté for a minute then add your veggie stock to sort if deglaze the pan and allow to reduce for about 5 min on medium to high heat to bring up a simmer. Add in your coconut milk to bring it together to create your thick curry sauce allowing it to simmer on medium heat.

Step 4

Lastly add in your brown sugar, lime juice, sriracha ( optional ) and about 1/2 cup of chopped cilantro leaf’s.

Step 5

Plate up your curry with some noodles or rice of your choosing. I always like to serve this with jasmine or basmati rice and garnish with more cilantro.