A taste of Thailand…
Thai Red Curry
Serves 4-6, Adapted from World Food Cafe
For the curry paste:
4 hot red chillies (I deseeded mine, because I’m a wuss)
4 garlic cloves, crushed
2 lemongrass stalks, thinly sliced
5cm cube ginger/galangal, peeled and chopped
1 red onion, roughly chopped
1/2 tsp salt
1 tbsp coriander seeds, dry-roasted and ground
For the curry:
3 tbsp sunflower oil
250g baby sweetcorn, cut in half lengthways
2 small red peppers, deseeded and thinly sliced
300g green beans, cut in half
1 head of broccoli, cut into florets
400ml can coconut milk
1 tbsp dark soy sauce
4 kaffir lime leaves, rolled up and thinly sliced
1 tbsp brown sugar
coriander leaves and red chillies, thinly sliced, to garnish
1. Make the curry paste first: put all the ingredients into a blender and mix together. Mine didn’t quite come together as a paste, so I transferred it to a pestle and mortar to finish, but it still wasn’t particularly red or paste like. I have the strength of a kitten! (This paste can be made in advance and kept in the fridge.)
2. Prepare all the vegetables.
3. Heat the oil in a large pan. When it is hot, add the curry paste and fry it for a minute, constantly stirring.
4. Add all the vegetables to the pan, and stir well to ensure everything is coated.
5. Pour in the coconut milk, a can full of water and the soy sauce.
6. Add the lime leaves and sugar, and simmer until the vegetables are just cooked – they should still have a bit of bite to them. Season.
7. Serve with jasmine rice, and garnish with chopped coriander leaves and thinly sliced red chillies.