THENGREDIENTS X 4:
2 packs of 400 ml whole coconut milk
100 ml tasty vegetable broth
1 tablespoon of demerara sugar
100 g coarsely chopped cherry tomatoes
1 yellow pepper without seeds and cut into strips
400 g mixed new vegetables (snow peas, green beans, broccoli, mini corn on the cob …)
1 bunch of coarsely chopped cilantro
zest and juice of 1 large lime
1 handful of cashews
1 bunch of thinly sliced spring onions.
FOR THE CURRY PASTA:
45 g fresh ginger
2 cloves of garlic
1 stalk of lemon grass popped
3 lime leaves
kaffir
1 tablespoon of ground coriander
1 tablespoon of ground cumin
1 small spoonful of hot red pepper
1 tablespoon of coconut oil
1 bunch of fresh cilantro
Fresh curry with lime, vegetables and coconut. Recipe and photos taken from “Mortar & Pestello” (Guido Tommasi Editore).
Method
For the curry pastepeel the ginger and garlic and chop them coarsely with the lemon grass. Put them in a mortar and crush them with the pestle to make them a paste.
Add the lime leaves, coriander and ground cumin, the chilli flakes and coconut oil, then pour 1-2 tablespoons of warm water into it and mix everything to form a paste. Coarsely chop the coriander, put it in the mortar and pound well until everything is well blended.
Preheat the oven to 180 degrees.
For the curry, pour the coconut milk and broth into a deep pan and mix in the curry paste and sugar. Cover with aluminum e cook in the oven for 15 minutes.
Remove from the oven, mix well and add the chopped tomatoes, the pepper strips and the vegetables. Put the aluminum back e bake again for about 10 minutes.
Stir in the cilantro and the zest and lime juice and serve immediately, with the cashews and spring onions on top.
The décor idea
A curry like this, already very lively in its colors, goes well with one mise en place almost monochromatic. The mint color, very summery, suggests the freshness of the taste, the terracotta orange matches the warm, sunny tone of the cashews. Better to say nothing else, on pain of a maxi portion of mental confusion.
“Mortar & Pestle” (Guido Tommasi Publisher)
Just a little retro
From pesto to snacks, to soups. Recipes from around the world, 65, in this delicious illustrated, Mortar & Pestle (Guido Tommasi Editore). To be rediscovered, with the flavors of the past, for a contemporary veg cuisine.
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