Ingredients

Method

• 10 baby onions, halved
• 6 shallots, peeled and halved
• 4 T oil
• salt, to taste
• 2 cloves garlic, crushed
• 5 cm piece ginger, peeled and cut into chunks
• 1 bird’s-eye chilli
• 2 t paprika
• 2 stalks lemongrass, split lengthways
• ¼ cup water
• 4 T oil
• 2 T peanut butter
• 2 t ground turmeric
• 400 g can coconut milk
• 1 lime, juiced
• rice, for serving

Method

Ingredients

1. Preheat the oven to 200°C. Place the onions and 5 shallots on a baking tray, drizzle with oil and sprinkle with salt. Cover with foil and roast for 30 minutes, then remove the foil and roast for a further 10 minutes to brown slightly. Remove from the oven and set aside.

2. Place the garlic, ginger, chilli, paprika, lemongrass and remaining finely chopped raw shallot and salt in a food processor with the water or bash in a mortar and pestle without the water to make a chunky paste.

3. Heat the oil in a saucepan. Fry the paste for about 5 minutes. Add the roast onions and shallots and cook over a low heat for a further 10 minutes, stirring occasionally. Stir in the peanut butter and turmeric. Pour in the coconut milk and simmer for 10–15 minutes. Season with the lime juice and salt. Serve with rice.

Cook's note: This curry paste freezes incredibly well. Make it in batches and freeze in an ice tray for easy use. Add any vegetables you have on hand to this versatile curry – broccoli works very well.

Photography: Jan Ras
Recipes and Production: Khanya Mzongwana
Food assistant: Thando Manyoni

Find more air-fryer recipes here.