Kitchen gar­den cook

Country Life Every Week - - CONTENTS -

Me­lanie John­son makes hum­mus out of cour­gettes

In­gre­di­ents For the curry paste

1 shal­lot

1 lemon­grass stalk

2 chill­ies

3 gar­lic cloves Just un­der

1in piece of gin­ger

2tb­spn tomato purée

1tspn ground cumin

1tspn co­rian­der seeds

3tb­spn fish sauce

1tspn shrimp paste

1tspn palm sugar (or use

caster)

400ml co­conut milk

500ml chicken stock A hand­ful chopped fresh basil leaves

300g cooked prawns

2 cour­gettes

2 limes

Method

To make the curry paste, chop the in­gre­di­ents roughly and process them into a paste us­ing a blender. In a large saucepan, heat the paste with a splash of neu­tral oil un­til it siz­zles and re­leases its flavours. Pour in the co­conut milk and chicken stock and bring to a light sim­mer. Add the basil leaves (re­serve a few for serv­ing) and the prawns to heat them through. Taste for sea­son­ing.

Spi­ralise the cour­gettes, di­vide them be­tween four bowls and la­dle the hot soup over them. Serve topped with fresh basil and a good squeeze of lime juice.

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