11. jul. 2010

Grøntsagscurry med Mangosalsa

Crunchy, sweet, and spicy - with the mango salsa this curry has it all!

Ingredients (2 persons)
Curry paste:
1 Garlic glove
2 tbs Ginger (finely chopped)
1 tbs Coriander root (finely chopped)
4 Lime leaves
1 Lemon grass
1 Scallot
1 Green chili
1 tsp Scrimp paste
1/2 Lime
2 tbs Honey
4 dL Coconut milk
2 tsp Peanut butter
1 tbs Ginger (finely sliced)
2 Scallots
2 Carrots
100 g Bean sprouts
2 Spring omions
1/2 Broccoli (just the florets)
1 tbs unflavoured oil

Jasmin rice (for 2 persons prepared according to the manufacturer)
2 tbs Sesame seeds (roasted on a dry pan for 10 minutes)
1/2 handfull coriander (chopped)

Directions - Curry
Finely chop up all the ingredients for the paste and roast on a dry pan with scrimp paste, lime juice and honey for 5 minutes during stiring. Add coconut milk and peanut butter and simmer under the lid in 30 minutes.
Slice up ginger, scallots, carrots, and spring onion. Fry ginger, scallots, and carrots in the oil on a very hot pan for 2-3 minutes during stiring. Add spring onion and broccoli and fry for one more minute during stiring. Add the vegetables to the sauce and serve on rice topped with roasted sesame seeds, fresh coriander, and mango salsa on the side (see below).

Mango salsa:
1/2 Mango
2 tbs Coriander (chopped)
1/2 tsp Peanut butter
1/2 tbs Sweet chili sauce
1/2 Lime

Directions - Mango Salsa
Chop up the mango into suitable pieces. Mix a dressing of peanut butter, chili sauce, and lime juice. Add mango and coriander to the dressing and mix well.

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