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2 tbsp neutral oil 2 tsp finely grated fresh ginger 1 tsp ground turmeric 1 red chilli, seeded and finely chopped, or ½ tsp chilli flakes 2 fresh kaffir lime leaves finely grated zest of 1 lime 1 tbsp fish sauce 1 tsp soft brown sugar 400ml coconut cream 1 litre fish or chicken stock 2 tomatoes, cored and chopped salt and ground black pepper
© Annabel Langbein Media
Heat oil and cook ginger, turmeric and chilli for a few seconds. Add all other ingredients and simmer 5 minutes. Remove kaffir leaves. Cool, cover and chill for up to 2 days if not using at once, or freeze. This recipe is easily doubled or trebled, will keep in the fridge for several days or can be frozen.
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