This celery green curry is a healthy recipe, using both the stalks and leaves of the vegetable. Celery is an excellent source of vitamin K and molybdenum. It is also a very good source of folate, dietary fibre, potassium, manganese, pantothenic acid and a good source of vitamins B2, C, B6, A, copper, calcium, phosphorus and magnesium.
The quantities here are for 2 (315 calories per serving). It is ready in 35 minutes or so.
- 2 spring onions, chopped
- 1 red chili pepper, deseeded and roughly chopped
- 2 garlic cloves, peeled and chopped
- 2 cm of fresh ginger root, peeled and roughly chopped
- 1 large handful of fresh coriander leaves, roughly chopped
- ½ teaspoon of ground coriander
- 5 dried kaffir lime leaves, soaked in hot water for a few minutes, drained and stem removed
- 1 lemongrass stalk, chopped
- Juice of half a lemon
- 2 tablespoons of olive oil
- 3 cups of celery cut into 2-cm chunks
- 2 lightly packed cups of celery leaves, roughly chopped
- Salt and pepper
- 1 cup of coconut milk
- 1 cup of water
Prepare the green curry paste: put the spring onions, red chili, garlic, ginger, coriander leaves, ground coriander, kaffir lime leaves, lemongrass, lemon juice and 1 tablespoon of olive oil in a food processor, and blend to purée.
In a wok or skillet over high heat, add 1 tablespoon of olive oil, the celery chunks and leaves, and sauté for a few minutes. Stir in the green purée, and cook for 2 minutes more. Then stir in the coconut milk and water. Season with salt and pepper to taste. Bring to a boil, turn down the heat and simmer uncovered for 8-10 minutes until the liquid has reduced and the celery softens (it will remain a bit firm). Serve!
I served this celery green curry with a bit of brown rice.