Recipe for seared gammon strips served in a creamy Thai Coconut Curry with delicious greens
1/2 lime – zest & juice
1/2 clove garlic – peel, grate finely & chop
3g fresh coriander
10g ginger – peel & chop finely
1/4 stick lemongrass – cut in half
1 lime leaves
1 spring onion – slice thinly at an angle
1/4 chilli (optional) – deseed & chop finely
1 gammon steak – slice (1cm strips)
75g green beans – trim ends
100ml coconut milk
1/2 tbsp soy sauce
75g pak choi
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Lime: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.
Coriander: Separate the stalks and leaves, then chop the leaves finely and set aside. Chop the stalks finely and set aside separately.
Fragrant mix: Mix together garlic, lime zest, coriander stalks, ginger, lime leaves and HALF the spring onions. If you like a spicy curry, add the chilli.
Gammon: Season the gammon with a little pepper (no salt). Place a large pan on medium-high heat with a drizzle of olive oil. When hot, add the gammon and brown for 2-3 minutes. Remove and set aside.
Curry: Using the same pan, turn the heat up to high and add a drizzle of olive oil. Add the fragrant mix and lemongrass and sauté stirring, for 1 minute. Then add the green beans and sauté for 4 minutes until bright green with a slight bite. Pour in the coconut milk, HALF the soy sauce and add the gammon. Cook for 1-2 minutes until the veggies and gammon are cooked. Then add the pak choi and cook for another 1-2 minutes before adding lime juice and the REST of the soy sauce to taste. Mix in the chopped coriander leaves.
Serve the curry in a bowl sprinkled with the REST of the spring onions.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.