Red Thai curry is a spicy and flavorful dish that originated in Thailand. It typically consists of a thick and creamy sauce made with red curry paste, coconut milk, and various herbs and spices. The sauce is then simmered with meat, vegetables, and sometimes fruit, such as pineapple or lychee, to create a delicious and aromatic curry. This recipe is worth the time and effect to make and the results are fantastic!
For the Curry Paste: 25 grams galangal ginger or ginger
35 grams garlic 5 long, dried red chilies, soaked for 5-8 minutes* 30 grams lemongrass 65 grams shallots, peeled 20 grams coriander root 1 tsp whole white peppercorns 1 tbsp whole coriander seeds 1 tsp whole cumin seeds
a pinch of nutmeg 1/2 red capsicum 1/4 cup coconut oil, for cooking the paste
*keep the soaking water. you might need it to add to the blender, so the blade can catch easily.
For the Curry: 2 kaffir lime leaves 1 tbsp palm sugar 400 mls coconut cream 1-2 tbsp umeboshi plum vinegar 6 button mushrooms, sliced 1 red capsicum, chopped bite-size pieces 1/4 head broccoli, divided into florets 4 asparagus stalks
1/2 carrot, cut into bite-size pieces
6 cherry tomatoes, halved a handful of mung bean sprouts a handful of fresh thai basil or basil
1 fresh red chili, sliced
salt, to taste
black pepper, to taste
Instructions
For the Curry Paste: Add all the paste ingredients (except the coconut oil) to your blender. Pour in 2 tablespoons of the soaking water if needed. Blend on high speed until smooth. Set aside.
Heat a pan on medium-low and add the coconut oil. Transfer the paste to the pan and cook for 5 minutes, stirring continuously.
Remove and cool down.
For the Curry: Heat a pan on medium-low heat and pour in half of your paste.*
Add kaffir lime leaves, palm sugar, and coconut cream, stir and cook for a min.
Drizzle in the Umeboshi vinegar and cook on low for 3 minutes.
Add the mushrooms, capsicum, broccoli, asparagus, and carrot, and stir well to cover them with the curry. Taste and season.
Cook for 5 more minutes and then add the cherry tomatoes, sprouts, basil, and freshly sliced chillis.
Taste again and season if needed. Serve over a bed of rice and enjoy! *I used half of this paste for 3 servings. You can freeze the rest of it for later use.
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