Backbacons Thai Jungle Curry
1 tbs sunflower oil
2 roughly chopped onions
2 lemongrass stalks chopped and ground in a mortar or wooden bowl
4 thai chillies seeded and finely chopped
1 tbs of finely chopped ginger root
3 carrots peeled and roughly chopped
1/3 lbs of oriental long beans cut in half
grated rind of 1 lime
2 tsp soy sauce
1 tbs rice vinegar
1 tsp crushed peppercorns
1 tbs of sugar
2 tsp ground turmeric
1 4 oz can of bamboo shoots
4 oz spinach roughly chopped
2/3 cup of coconut milk
fresh chopped cilantro for a garnish at the end
Heat a wok or a non stick pan to a very high heat and add the oil. one oil is hot add the onions, lemongrass, chillies, ginger, carrots and beans and stir fry on high for 2 mins. Add the soy sauce, vinegar, peppercorns, sugar, turmeric, bamboo shoots and spinach, stir well for about a minute. Now add the coconut milk and simmer for about ten minutes, place on a platter, garnish with the cilantro, then serve while hot. This is a spicy one folks so you may want to half the chillies in the recipe then add more spice as desired. Enjoy...