BLACK BEAN, COCONUT & LEMONGRASS BROTH
The balance of creamy coconut, fresh lime, sweet vegetables and earthy black beans makes this a super satisfying take on a Thai green curry.
FEEDS 3-4 TAKES
45 MINUTES
FOR THE CURRY PASTE
H 4 tbsp neutral oil
H thumb-sized piece of ginger (50g), peeled and roughly chopped
H 2 garlic cloves, peeled
H 1 heaped tsp ground turmeric
H 4 spring onions, roughly chopped
H 1-2 small green chillies
H small bunch of coriander (15g)
H 4-5 mint sprigs, leaves picked
FOR THE BROTH
H 2 × 400ml cans coconut milk
H 1 veggie stock cube, crumbled
H 1 tbsp soy sauce or tamari
H 1 lemongrass stalk
H 700g jar black beans with their bean stock, or 2 × 400g cans black beans, drained
H 2 red or romano peppers, cut into 2.5cm strips
H 200g mangetout, sliced into bite-sized pieces (or fine green beans or sliced courgettes)
H 300g quick-cook noodles
H juice of 2 limes
H maple syrup, to taste, if needed
H shop-bought crispy onions, to serve (optional)
H Put all of the curry paste ingredients in a food processor and blitz to combine.
H Spoon the mixture into a large, heavy-based casserole dish or a large saucepan over a medium-high heat and warm through, stirring for a minute. Add the coconut milk, stock cube and soy or tamari. Bash the lemongrass stalk using a rolling pin or jar of beans and add that to the pan as well.
H Add the beans, along with 1 tablespoon of their stock (or water, if using canned) and the red peppers. Let it bubble away for 8-10 minutes until the pepper is tender. Finally, add the mangetout and allow to bubble away for about 4 minutes until cooked, adding the noodles for the last minute. Finish by adding lime juice to taste. You can add a squeeze of maple at this point if the curry needs sweetness, or some more soy if it needs salt.
H Serve in big wide bowls and top with crispy onions, if using.