I rustled this up last night and it was soooo easy! Now the weather has got a bit warmer again (hooray!) I really fancied eating something a bit lighter than the more hearty aubergine based dishes I have been cooking lately. The fresh ginger zings through the coconut milk in this and the coriander gives it a lovely clean sort of taste. ( is that because coriander has a somewhat soapy flavour I wonder ? )
Amounts aren’t precise as I made this up as I went along.
I can of coconut milk
I pack button mushrooms approx 500gm
About 3 cups of cubed potatoes
I pack of baby sweet corn approx 250gm
I pack fine green beans approx 259gm
1 red onion
3 cloves of garlic
I ginger root
1 bunch of coriander
Dried red crushed chilli flakes
Whole red dried chilli
Slice the potatoes and par boil them both for about 5-6 minutes or until a knife slides in easily, whilst they are boiling trim the beans and steam them in a seive over the potatoes. Drain them and blanch the beans in cold water so they stay nice and green and set them aside.
Now get chopping! All the ginger,garlic,onion mushrooms and coriander. You could chuck it all in a food processor if you fancy but I find the chop chop chopping very therapeutic. Start by gently frying the onion and garlic in some olive oil add in the ginger and the mushrooms and cover with a lid until the onion has softened down.
Cube the potatoes, quarter the baby corn and fling them in the pan with mushrooms garlic and onion, pop in the beans and now add the coconut milk. I put about two handfuls of roughly chopped coriander and a hearty helping of dried red crushed chilli.
Let it hubble bubble on a gentle simmer for about 12 minutes and there you go, lovely light aromatic coconut curry, serve it garnished with a whole dried red chilli and rough chopped fresh coriander.
Enjoy it with rice or even just a big bowl on its on.