This one is for the truly fragile; it’s a mere list of ingredients that require little more than assembly. The key to making it sing? A decent curry paste and the best dumplings you can find.
Ingredients 10
2 tsp green curry paste, excellent-quality
1 tin coconut milk, 400ml
1 tsp fish sauce
1 tsp white sugar
300 g dumplings, fresh or frozen, see my tips below
70 g edamame, shelled
80 g peas, freshly podded
To Serve
1 lime, zested and juiced
coriander, to scatter
Chinese black vinegar
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Method 5
Add the to the bowl of your slow cooker. Set to the sauté function and cook for about 45–60 seconds, or until the paste is fragrant and looks as though it is about to split.
Add the , and . Stir to combine, then add the and close the lid.
Set the cooker to low heat and cook for 45 minutes. If you use fresh instead of frozen , you will need to reduce the cooking time by approximately half.
Then add the and , and cook for a further 5 minutes.
Gently scoop into bowls and season with the lime zest and juice. Add the fresh herbs and drizzle over black vinegar to taste. Put on your stretchy pants. Slurp at will.
Katrina Meynink's tips
If you use fresh instead of frozen dumplings, you will need to reduce the cooking time by approximately half.
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Notes
5
