Ingredients
Method
1.Coat large saucepan with cooking-oil spray; cook lemon grass, lime leaves and leek, stirring, until leek is soft. Add paste; stir until fragrant.
2.Stir in milk, stock and sauce; simmer, uncovered, 5 minutes or until thickened slightly.
3.Add vegetables; simmer, uncovered, until vegetables are just tender. Stir in essence, juice and coriander.
Fish option: steam boneless firm white fish fillets; cool, flake into pieces. Top curry with fish.
Note
Related
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