Warming Ginger & Turmeric Curry

Warming Ginger & Turmeric Curry

Ingredients

Method

1. Firstly, roughly chop the ginger, turmeric, chilli, garlic and lemongrass and add to a food processor.
2. Blend on high speed until smooth paste consistency, then add spices and 25ml sunflower oil, mix until combined.
3. Heat a heavy-based pot on the stove and add the remaining sunflower seed oil and curry paste. Cook until fragrant (5-10min), then add coconut cream and stock and bring to a simmer and cook for 30min.
4. Take the sauce off the heat and strain through a fine strainer. Place back on the stove and season with lime juice, fish sauce and sugar. Taste for balance between salt, sour and sweet.

This curry is best served with prawns, eggplant, rice and green beans. However, it is also great with tofu to make it vegetarian. Additionally, a salad garnish made from green mango, bean sprouts, and coriander makes for a refreshing and light touch to the curry. Lastly, add a lime wedge, a spoonful of Gaia Thai Chilli Jam or Gaia Lemongrass Chilli Sambal and sprinkle with fried shallots and cashews.