Leek and Coconut Curry
This is a simple, throw-together, comforting dish. The leeks really shine in the sauce and they are just cooked, so they are soft but still hold together
- 120g (4.2 oz) neutral oil, sunflower or rapeseed are good
- 50g (1.7 oz) ginger
- 2 stalks lemongrass, toughest outer layers removed and discarded
- 5 cloves garlic
- 3 shallots or 1 small onion, peeled
- 1 tbsp turmeric powder
- 2 x 400g (14.1 oz) tins coconut milk
- 800g (1.7lb) leeks, trimmed weight
- Juice of 2 limes
- Cooked rice
- Sliced chilli
- Couple handfuls fresh coriander leaves
- In a small blender or food processor add in half the oil, ginger, lemongrass, garlic, shallot or onion. Blend to a paste. Then add to a medium saucepan over a medium heat. Cook out the paste for 3-5 minutes until fragrant. Add the turmeric powder and stir for a minute. Follow with the coconut milk. Bring to a simmer.
- Cut the whites of the leeks into 2cm rounds. Shred the greens finely. Heat the remaining oil in a saucepan over a medium heat. Add in the leek greens and cook stirring until they are a light brown colour. Remove to a sieve over a bowl or a plate covered in paper towels to drain excess oil. Season with a pinch of salt.
- Simmer the sauce for 15-25 minutes until slightly thickened. Then add in the leeks with a good pinch of salt. Return to a simmer until the leeks are tender. 10-15 minutes should suffice. Add the lime juice to your taste and check the seasoning, adjust accordingly.
- Serve in bowls with rice and the garnish on top.
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