Thai curry with homemade chapattis
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Saturday Kitchen
Method
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First make the paste - add the garlic, ginger, coriander stalks, chopped lemongrass, and chopped ginger with a drop of oil, to the food processor and blitz.
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Add paste to a hot pan with a drop more oil and cook for a minute.
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In the same processor add the coconut milk, lime juice and zest and coriander and blitz.
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Stir the vegetables into the paste and pour over the coconut milk.
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Season and cook for 2-3 minutes. Dry fry the chapattis for a minute on each side in a hot pan.
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Serve in a bowl with the chapattis.
Ingredients
- 200g/7oz new potatoes, par-boiled
- 100g/3½oz sugar snap peas, blanched
- 2 red peppers, blanched
- 1 red onion
- 1 can coconut milk
- 2 limes, juice and zest
For the curry paste
- bunch of coriander
- 1 red and 1 green chilli
- 2 cloves garlic
- 1 stalk lemongrass
- 1 thumb size piece of ginger
For the chapattis
- 150ml/5fl oz water
- 215g/8oz wholemeal flour
- sea salt
- freshly ground black pepper
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