About the Recipe
Aromatic curry with notes of fresh curry leaves and galangal served over a fresh cut lettuce base.
Ingredients
Curry
350g baby tomatoes
5 small carrots
corn cob ( kernels only )
1 avocado
1 spring onion
3 cloves of garlic
5g of chives
2g curry leaves
1/2 thumb of turmeric
1/2 thumb of galangal
1 jalapeño
1/2 small red chillies
1/2 ruby grapefruit ( juice of )
1 lemon ( juice of )
1 lime ( juice of )
1 mandarin ( juice of )
Lettuce Base
Half an iceberg lettuce
Garnish
2 tablespoons of mung beans
Extra spring onion
Preparation
Step 1 Place all ingredients for curry into a blender, and pulse blend until thick in texture.
Step 2 Cut cross sectionally across your lettuce and place the slices on plates and top the lettuce with the blitzed curry mixture.
Step 3 Top with mung beans, spring onion and extra lemon then serve.
Chef's Tips
You can also mix curry through the lettuce in a bowl if you choose.
If you do not like spicy food then please do not add jalapeño & chillies.
