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Ingredients
- 60 g extra virgin olive oil, plus an extra 1 tbsp
- 600 g leeks, light green and white part only, cut into 3 cm discs
- sea salt, to season
- 7 long red chillies, 6 x cut in halves, deseeded if preferred, 1 x sliced to garnish
- 250 g onion, cut into halves
- 6 garlic cloves
- 45 g fresh ginger, peeled and cut into slices
- 2 stalks lemongrass, white part only, sliced and woody layers removed
- 2 makrut lime leaves, torn
- 3 tomatoes (approx. 300 g), cut into pieces
- 1 tbsp ground coriander
- 400 g coconut milk
- 45 g fish sauce (vegan, if preferred)
- 30 g freshly squeezed lime juice
- 1 lime, wedges to serve
- cooked rice, to serve
- roti, to serve
- Nutrition
- per 1 portion
- Calories
- 2368.3 kJ / 566 kcal
- Protein
- 9.3 g
- Carbohydrates
- 52.1 g
- Fat
- 33.6 g
- Saturated fat
- 16.8 g
- Fiber
- 7 g
- Sodium
- 945.4 mg
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