A really nice fresh and clean tasting curry that is easily made with chicken, fish, pork, vegetables or beef. Easily and quickly made but is really at it's best when made with fresh ingredients pounded in a mortar and pestle or pulsed in a blender.
Place lemongrass, garlic, chilli, sugar, ginger, salt and 1/2 the basil in a mortar and pestle.
Pound to a reasonably smooth paste.
Add fish sauce and mix well.
Taste. Mix should be a nice balance of hot, sweet, sour and salty. Adjust if required.
Heat approx. 4 tbs. oil in a wok over high heat, swirling occasionaly until smoking.
Add onion, carrot and capsicums and stir fry, stirring constantly.
When vegetables just start to wilt, reduce heat by half.
Immediately add curry paste and fry for 30 - 40 secs to release flavour.
Add 1/2 coconut milk and bring to boil.
When coconut oil just starts to rise to surface add meat and reduce to simmer.
Simmer meat for 5 - 6 mins then add more coconut milk if required.
Bring back to boil and just before serving add remaining basil.
Balance flavour with lime juice and serve with rice.
Sprinkle sliced spring onion on top to garnish
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Palm sugar can be bought in a block or in packets but a very handy alternative is the one found packed in ice cube sized blocks. Very convenient.
If using beef, pound it into thin pieces before slicing and marinate in citrus juice for an hour or so.
Jasmine rice is lovely with this dish but any type of rice can be used, as can boiled or fried noodles.
Any vegetables of your choice may be used.
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