This fresh green sauce contains some of the classic Thai green curry ingredients, like coconut milk, galangal, coriander and lemon grass, but has no onions, garlic or chilli so that the delicate lime and lemon grass get a chance to shine. (Of course, you could add in some green chilli if you prefer it spicy.) If you have a blender, it’s made in seconds; if not it’s still a breeze with a balloon whisk, although you would have to chop everything very finely first.
1 30g bunch fresh coriander (cilantro)
1 can coconut milk (400ml)
the juice of half a lime
a 2″ stick of lemongrass, chopped
1 tsp grated ginger
1 tsp powdered coriander
1 tsp powdered cumin
1/2 tsp seasalt
1 tab soy sauce
1/4 tsp galangal powder
- Whizz everything together in a blender until smooth.
- Pour over chunks of tofu in an ovenproof dish and heat through in a moderate oven (150-180C). Take care not to overcook it, or the sauce will start to dry out and discolour.
- Serve with noodles and stir-fried veg.