Thai Red Curry
Thai Red Curry
Makes approximately 6 serves Prep Time 20 mins – Cook Time 20 mins
I love a Thai flavoured curry and so this is a favourite at home, its simple to create, no store-bought pastes and tastes amazing. This fragrant dish is a great addition to your repertoire, it has clean fresh flavours, great for hot or cold weather, and can be easily adapted to use ingredients you have on hand.
Ingredients:
Red Curry Paste
Kaffir Lime Leaves 4
Lemongrass 2 stalks
Red Capsicum 2
Red Chilli Fresh 3
Ginger (Fresh) 20g
Turmeric (fresh) 10g
Garlic 4 Cloves
Shallots 3 stalks
Date Syrup 2 tbsp (or maple)
Tamari 2 tbsp
Coriander Fresh ½ Bunch
Cumin Powder 1 tsp
Miso Paste 1 tbsp
Lime (zest and Juice) 2
Salt/ Pepper to taste
Curry
Capsicum 1
Zucchini 1
Carrot 2
Corn 3
Green Beans 200g
Red Cabbage ¼ Cabbage
Brown Onion 1
Jackfruit 280g Tin (drained)
Coconut Cream 400mL Tin
Method:
To make red curry paste, roughly chop lemongrass, lime leaves, capsicum, chilli, ginger, turmeric, garlic, shallots, and coriander and add to blender along with remaining paste ingredients.
Process until completely blended and mostly smooth, add extra water if needed.
Slice carrots, zucchini, onion, and capsicum, cut corn kernels from cob, top and tail beans, finely shred cabbage and roughly chop jackfruit.
Add capsicum, carrot, zucchini, corn, onion and jackfruit to a pot along with the curry paste and ½ cup water.
Cook over medium heat stirring regularly for about 15 minutes, until veg begins to soften.
Add in beans, cabbage and coconut cream and cook for a further 5-10 minutes.
Serve with cooked black rice or with extra greens.