This nourishing and easy to make Winter chowder combines macademia nuts and celery with coconut milk in a creamy lemon grass vegetable bouillon.
Serves 4
INGREDIENTS:
1 oz. salted butter
1 red onion, finely chopped
1 cup macademia nuts, crushed
2 garlic cloves, halved
2 celery sticks, finely sliced
2 cups vegetable bouillon
1/2 cup coconut milk
1 tsp. lemon grass
2 tsp. Thai green curry paste
5 fl.oz. half and half cream
1 tsp. salt
1 tsp. black pepper
METHOD:
Fry onion and garlic in butter until softened, about 3 minutes. Put macademia nuts and onion mixture in a blender. Blend until smooth.
Put macadmia nut mixture into a deep pan. Add celery, vegetable bouillon, coconut milk, lemon grass, curry paste, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally. Serve red hot with a fruit salad and soft garlic naan bread.
