I adapted this recipe from one of Jamie Oliver’s recipes and hadn’t made it in years til the other day. It’s surprisingly quick and you can adapt it very easily too. It takes a bit of prep time, but it’s surprisingly quick – especially if you have a food processor. I tend to just throw in what I have, or feel like at the time.
- +- 6 spring onions (washed and trimmed)
- 4-6 green chillis (depending on how hot you like it – I used some chilli paste this time round)
- 2 cloves garlic
- 1 tablespoon ginger (peeled and chopped)
- 1/2 handful lime leaves (I didn’t bother with these this time)
- 2 lemongrass stalks (trimmed and chopped) – I couldn’t find any so I bought a tube of lemongrass instead and added a generous amount
- 2 handfuls of fresh basil
- 3 large handfuls cilantro/coriander
- 3 tablespoons olive oil
- 4 limes zested and juiced
- 1 handful pistachio nuts
- salt and pepper to taste
- 1 can coconut milk
- 1 packet of tofu (carnivores can replace this with chicken) – cut into sizeable chunks
Throw all the veggie ingredients (with olive oil) into a blender and process until you get a delicious smelling green paste. Marinate the tofu/chicken in the paste for about half an hour. I usually stir fry a few different veggies together (red onions, green peppers, asparagus, eggplant, and zucchini work really well) while the tofu is marinating, and then add the tofu to the stir fried veggies. Fry for a while and then add the coconut milk. It tastes best when served with basmati rice.
And the bonus is that your kitchen will smell sooo good for the rest of the day.