BALINESE SUMMER CURRY
PREP TIME 15 minutes COOK TIME 25 minutes SERVES 4
INGREDIENTS
For the paste
● 1 red onion, diced ● 2 cloves garlic, roughly chopped ● 2cm piece ginger, grated ● 1 red chilli, deseeded and finely chopped ● 45g roasted cashew nuts ● 4 kaffir lime leaves
● 1 tsp coriander ● ½ tsp turmeric ● 1 tsp chilli powder ● juice of half a lime
For the curry
● 1 tbsp oil ● 1 x 400ml tin light coconut milk ● 1 tbsp sugar (ideally brown) or syrup (eg maple or agave) ● 2 x 400g tins chickpeas, drained and rinsed or 280g (approx) plain vegan chicken pieces ● 2 sticks lemongrass, bashed using a rolling pin ● 1 ripe mango, stone/skin removed and cut into small bitesized cubes ● juice of half lime ● bunch fresh coriander, finely chopped, plus extra to garnish ● salt
METHOD
1 To make the paste, lightly fry the red onion until soft. Add the garlic, ginger and chilli and fry gently. 2 Transfer to a food processor or high-speed blender and add all of the other paste ingredients. Blend until nearly smooth.
3 To make the curry, heat around 1 tablespoon oil (medium heat) in a wok or frying pan and add the curry paste. Cook and stir for 1-2 minutes.
4 Stir in the coconut milk and sugar and bring to the boil.
5 Add the chickpeas or ‘chicken’ pieces then turn down to a low heat. Add the lemongrass and mango and simmer for 15 to 20 minutes. Stir in lime juice and fresh coriander. Add salt as desired.