Turmeric curry with broccoli rice
Homemade turmeric curry paste recipe!
Tip
If fresh turmeric root is not available to you then you can substitute for a 5 cm knob of fresh ginger, and 1 tsp of turmeric powder. Be careful while using fresh turmeric, it stains everything!
Ingredients for the curry paste
· 1 brown onion
· 5 cloves of garlic
· 2 pieces of fresh turmeric
· 1 large red chilli, seeds removed
· 1/2 tsp ground coriander
· 1/2 tsp shrimp paste
· 2 tsp lemongrass (if it’s from a jar). If using fresh lemongrass use two stalks, added to the curry once the coconut cream has gone in. Remove before serving.
· 1 tbs fish sauce, more added while cooking, maybe half a tbs
Ingredients for the curry
· 1 can coconut cream
· Protein of choice, works great with chicken, fish, and tofu. For this recipe I used 500 grams of fish!
· 1 tin of bamboo shoots (optional)
· Vegetables of choice, I used green capsicum and green beans.
· 2 kefir lime leaves
· Juice of ½ a lemon, added just before serving
Broccoli rice
Whizz 1 whole broccoli, including the stem, in a blender until it resembles a rice like texture. Gently sauté the broccoli in a pan, seasoned with salt and pepper, until the broccoli is cooked but still has a crunch to it.
Method
Blend all of the curry paste ingredients in a blender until smooth. Transfer to a fry pan and sauté for about 5 minutes until fragrant. If you are cooking with chicken, add it in here and sauté for a further 5 minutes! Next, add in coconut cream and kefir lime leaves and simmer for a further 5 minutes. Add in your vegetables and bamboo shoots, bringing the curry to a simmer, and cook for 15 minutes, until the vegetables are slightly soft. If you are cooking with tofu, add it in with the vegetables. While the vegetables are cooking, prepare your broccoli rice! If you are cooking with fish add it in last, it’ll only take 5 minutes to cook! Season with lemon juice, and more fish sauce if desired,
Serve with fresh herbs, and enjoy!
