Thai Red Curry

• YIELD: Serves 4 (4 Servings)
• PREP: 10 mins
• COOK: 15 mins
• READY IN: 25 mins

I adore Thai food- and this is one of my favourite Thai curries!

Ingredients

• 3 Shallots
• 10 Garlic Cloves
• 2 Stalks of Lemongrass White Part Only
• 1 Inch Ginger Peeled
• 1 Inch Galangal Peeled
• Zest of 1 Kefir Lime, or 1 Lime
• 1 Tsp Coriander Seeds Lightly Toasted
• 1 Tsp White Pepper Seeds Lightly Toasted
• 5-10 Red 'Bird Eye' Chillis (depending on how you like it)
• Juice of 1 Lime
• 1 Cup Loosely Packed Coriander
• 1 Tbsp Coconut Oil
• 2 Cups Coconut Cream
• 1-2 Cups Water
• 1 Cup Broccoli Florets
• 1 Cup Sweet Potato
• 1 Cup Diced Eggplant
• 1 Cup Sliced Mushrooms
• 1/2 Cup Freshly Shelled Peas
• 1 Tsp Raw Coconut Sugar
• 1 Tsp Vegatable Stock Powder
• 1 Tsp Ground Turmeric
• 4 Kefir Lime Leaves Torn
• Extra Coriander to Serve

Instructions

1. In a food processor or blender, add all of the paste ingredients and pulse until it becomes a smooth paste
2. Heat safflower oil in a large soup pot and add as much (or as little) paste as you like- I used all of my paste! (Leftover paste can be stored in the fridge or freezer)
3. When paste becomes fragrant, add coconut cream, water (start with 1 cup and add extra as needed) and vegetables
4. Bring to a gentle simmer, then stir in the coconut sugar, stock powder, turmeric and torn kefir lime leaves
5. Simmer for 15 minutes, or until vegetables are soft, then serve with brown rice or kelp noodles
6. Garnish with extra coriander and a few slices of chilli

• CUISINE: Thai
• COURSE: Main Meals