- Place the water and lemon rind in a pan and boil for 1 minute. Remove from heat and set aside for 15 minutes. Strain the water for use later.
- Put the ingredients for the green sauce into a food processor and blend until smooth. Heat the oil in a wok and stir fry the green sauce for 5 minutes.
- Add the anchovies and coconut to the lemon water and mix to a paste. Add the paste to the green sauce in the wok and mix together until smooth.
- Keeping the green sauce in the wok, add the water chestnuts, sweetcorn and bamboo shoots and simmer for 5 minutes.
- Add salt to your own taste
- Serve hot.
Thai Vegetable Curry
Ingredients
| Fragrant water: | |
| 175ml | water |
| 4tbsp | organic lemon peel |
| Green sauce | |
| 1 | green pepper |
| 1 | - 6 organic Bird's Eye Chillies or fresh green chillies |
| 1 | bunch watercress |
| 2tbsp | fresh coriander leaves |
| 4 | spinach leaves |
| 2 | garlic cloves |
| 1tsp | organic galangal |
| 1 teaspoon | organic thai spice blend |
| 2tsp | water |
| Curry: | |
| 4tbsp | organic sunflower oil |
| 2tsp | anchovy paste or mash up 2 anchovies |
| 2tbsp | organic desiccated coconut |
| 1 | can water chestnuts, sliced |
| 475g | baby sweetcorns, sliced |
| 175g | bamboo shoots, sliced |
Method
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