About the Recipe
Everyone knows and loves the absolute classic carrot and coriander, but this spicy twist is sure to get your taste buds going. Go on, live a little.
2 shallots or an onion, sliced
4 garlic cloves, minced
1 stick lemongrass, or 1 inch ginger
500g carrots, chopped
1 heaped tbsp of your favourite curry paste
1 litre vegetable stock
1 tin coconut milk or cream
Salt and pepper to taste
Spring onions, finely sliced
Fry your shallots for 5 minutes until translucent before adding your garlic, lemongrass and curry paste.