Thai Red Curry
Ingredients
- 1 medium red pepper, deseeded and chopped
- 2-4 medium red chilies (more or less depending on preferred heat
- 4 cloves garlic: peeled
- 1 stalk lemongrass: outer layer removed, root and tip trimmed, then finely chopped)
- 1 tbsp galangal, grated (or ginger)
- juice of 1 lime
- 1 shallot, peeled and chopped
- 1 tbsp coconut sugar
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp sea salt (plus more to taste)
- 1 tbsp shrimp paste (optional)
- 4 - 6 heaped tablespoons of curry paste depending on how spicy and pungent you want your curry
- 1 tablespoon coconut oil
- 1 can coconut milk
- vegetable stock pot
- 2 tsp fish sauce
- 1 tbsp coconut sugar
- 3 kaffir lime leafs
- vegetables (i used 200g baby sweetcorn, 200g tender-stem broccoli, 200g mange tout)
- juice of 1 lime
- optional: chicken thighs or beef cut into chunks
- coriander & chilli to garnish
- rice to serve
Preparation
Put the coconut oil in a large pan over high heat
When melted and hot, add the curry paste
Cook for a minute, stirring continuously to make sure it doesn’t burn
Add the coconut milk, refill the can with water and add this too
Also add the vegetable stock
Stir to combine
Bring to a gently boil and then lower to a simmer
If using chicken add it and cook for 10- 15 minutes or until it is almost cooked through
If using beef i like to sear it in another pan add it at this stage & cook for 10 mins but you can add it raw
For the last five minutes of cooking, add your vegetables so they’re just cooked though but remain slightly crunchy
Taste and adjust the seasoning
If you want it spicier, add a little chilli
If you want it saltier, add a little more fish sauce, if you want it sweeter add a little more sugar
Garnish with coriander and chilli
Serve with rice or noodles