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This superb stock has a zesty flavor that cuts through the richness of coconut milk and adds an extra dimension to curries. A simple recipe, it makes enough stock for two curries. You can use half and freeze the rest. Adapted from Fields of Greens cookbook. Enjoy!
- Place all the ingredients in a medium saucepan.
- Bring the stock to a boil, reduce the heat, and simmer, uncovered, for about 40 minutes.
- Pour the stock through a strainer, pressing as much liquid as possible out of the vegetables.
- Discard vegetables.