I love this as a simple, throw together, comforting dish. The leeks really shine in the sauce and I like them just cooked, so they are soft but still hold together. Feel free to add some chillies into the blender to add extra kick to the paste. I left it without so it is kid-friendly and you can add the spice according to your taste.
Serves 4
Preparation time: 8 mins
Cooking time: 45 mins – 1hr
120g neutral oil, sunflower or rapeseed are good
50g ginger
2 stalks lemongrass, toughest outer layers removed and discarded
5 cloves garlic
3 shallots or 1 small onion, peeled
1tbsp turmeric powder
2 400g tins coconut milk
800g leeks, trimmed weight
Juice of 2 limes
Cooked rice to serve
Garnish
Sliced chilli, couple handfuls fresh coriander leaves
Method
- In a small blender or food processor add in half the oil, ginger, lemongrass, garlic, shallot or onion. Blend to a paste. Then add to a medium saucepan over a medium heat. Cook out the paste for 3-5 minutes until fragrant. Add the turmeric powder and stir for a minute. Follow with the coconut milk. Bring to a simmer.
- Cut the whites of the leeks into 2cm rounds. Shred the greens finely. Heat the remaining oil in a saucepan over a medium heat. Add in the leek greens and cook stirring until they are a light brown colour. Remove to a sieve over a bowl or a plate covered in paper towels to drain excess oil. Season with a pinch of salt.
- Simmer the sauce for 15-25 minutes until slightly thickened. Then add in the leeks with a good pinch of salt. Return to a simmer until the leeks are tender. 10-15 minutes should suffice. Add the lime juice to your taste and check the seasoning, adjust accordingly.
- Serve in bowls with rice and the garnish on top.