Summer Squash Green Curry and Rice (GF, VE)
You can't go wrong with this lovely simple green curry, fragranced with ginger and coriander. If you prefer not to make it yourself, you can order for collection or delivery from us here, but we encourage you to give this recipe a go.
Summer squash green curry
Slice three medium courgettes and leave to 'sweat' by sprinkling with about 1/2 tsp salt and placing in a colander to drain over a plate.
Blend together 3/4 tsp salt, a small onion (chopped), 3 cloves of garlic, 1-inch piece fresh ginger (peeled), 1/4 tsp chilli flakes or ground chilli (or chopped chilli to taste), 1/4 tsp sugar, half a bunch of coriander. Blend until a smooth paste.
Heat 1 tbsp olive oil in a pan and add the paste. Gently cook for approx. 12 minutes, stirring regularly, until cooked through but not burnt. Add 1-2 tbsp of water to keep it from sticking.
Chop a small block of tofu into bite-sized chunks, (or use slices of cooked chicken if you prefer), and add with one chopped tomato to the pan.
Pat dry the sweated courgette and add to the pan, along with 250ml coconut milk, and 125ml water.
Gently simmer covered with a lid for about 15-20 minutes until the courgette is tender.
Remove the heat and add the juice of half a lime, before serving with rice.