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To find out where you can buy Belvoir organic ginger cordial visit www.belvoirfruitfarms.co.uk

Ingredients

  • 1 Large onion finely chopped
  • 2 cloves of Garlic crushed
  • 2tbsp Groundnut oil
  • 2 Lemongrass stalks bashed and halved
  • 2 heaped tsp Thai red curry paste
  • 800ml Chicken stock (home-made or fresh jellied stock from a supermarket)
  • 3tbsp Belvoir Organic Ginger Cordial
  • 250g Frozen peas
  • 400ml tin of coconut milk
  • 2tbsp Thai fish sauce (Nam Pla)
  • 4tbsp Lime juice about 2 limes
  • 4 Spring onions
  • 12 large sprigs of fresh coriander stalks removed, leaves roughly chopped
  • Salt and pepper

Method

  • STEP 1

    Fry the onion and garlic in the groundnut oil until translucent.

  • STEP 2

    Add the lemongrass and red curry paste and cook for a further 3 minutes.

  • STEP 3

    Add the stock and ginger cordial and leave to simmer for 20 minutes.

  • STEP 4

    Skim the red oil off the surface and fish out the lemongrass stalks.

  • STEP 5

    Skim the red oil off the surface and fish out the lemongrass stalks.

  • STEP 6

    Pour the contents into a liquidiser and blend until smooth.

  • STEP 7

    Just before serving, add the coconut milk, fish sauce and lime juice. Season to taste.

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