Solo: Thai Coconut Curry

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Solo: Thai Coconut Curry

Seared smokey gammon strips served in a creamy coconut curry with delicious seasonal greens.

Ingredients to serve 1

  • ½ x lime – zest & juice
  • ½ clove x garlic – peel, grate finely & chop
  • 3g x fresh coriander
  • 10g x ginger – peel & chop finely
  • ¼ stick x lemongrass – cut in half
  • 1 x lime leaves
  • 1 x spring onion – slice thinly at an angle
  • ¼ x chilli (optional) – deseed & chop finely
  • 1 x gammon steak – slice (1cm strips)
  • 75g x green beans – trim ends
  • 100ml x coconut milk
  • ½ tbsp x soy sauce
  • 75g x pak choi
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lime: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Coriander: Separate the stalks and leaves, then chop the leaves finely and set aside. Chop the stalks finely and set aside separately.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve the curry in a bowl sprinkled with the REST of the spring onions.