Our take on a Thai Red Curry

Thai food is a real favourite – you really can’t go wrong! There are so many easy ways your can make your own curries now – the amount of kits there are makes it so simple. We’ve tried the blue dragon kits and the aldi alternative – both great! This time I made a paste and it was beautiful!!!! Hope you love this as much as I did

Mood: in the mood for a fragrant, delicious and satisfying thai curry – plus if you’re feeling brave this recipe will help you make the paste from scratch!

INGREDIENTS:
– 400ml Coconut milk
– Protein – chicken/prawn/tofu/quorn
– 1 Lime
– 1-2 tbsp Fish oil
– 2 Kaffir lime leaves
– Oil (coconut or vegetable)
– 2 tsp Galangal paste
– 2 tsp Lemongrass paste
– 3 tsp Garlic puree
– 4 tsp Red chillis (pastes or finely chopped)
– 2 tsp Ginger puree
– 2 tsp Tomato puree
– 1 tbsp Coriander leaves (and a handful extra for garnish)
– 1 tsp Ground coriander
– A quarter white onion
– 1 tsp Ground cumin
– 2 Bell peppers (yellow, green or red)
– 1 Red onion
– A handful of green beans
– A handful of beansprouts
– Include any other veg i.e. baby corn, mangetout, etc.
– 1 Tbsp sesame seeds
– Chilli flakes
– Salt (to taste)
– 2 Spring onions
– Jasmine rice (1 quick-cook packet)
Note: sounds like a lot of ingredients! You can skip making your own paste and buy one

METHOD:
1. In a blender blitz the following: 2 Kaffir lime leaves
– Oil (coconut or vegetable) – add as much as you need to to create a paste consistency
– 1 tbsp Fish oil
– 2 Kaffir lime leaves
– 2 tsp Galangal paste
– 2 tsp Lemongrass paste
– 3 tsp Garlic puree
– 4 tsp Red chillis (pastes or finely chopped)
– 2 tsp Ginger puree
– 2 tsp Tomato puree
– 1 tbsp Coriander leaves
– 1 tsp Ground coriander
– 1 tsp Ground cumin
– A quarter white onion (diced for ease to blitz)
– Half a teaspoon of salt
– Juice from half a lime

2. In a non-stick pan, heat a little oil. Cook the protein in some of the paste – just enough to coat it with colour, and set aside once cooked

3. In the same pan, add the rest of the paste and coconut milk. Mix well.

4. Add in the vegetables (hold half of the red onion for later and hold the beansprouts) and keep cooking on a medium heat

5. Taste and add more ginger, garlic, chilli paste, fish oil to your own preference.

6. Add the protein back in and cook for another 10-15 minutes.

7. Add the beansprouts and the rest of the red onion.

8. Sprinkle with coriander leaves and sesame seeds.

9. Cook your rice (microwaveable pack)

10. Squeeze half a lime into the curry. Add chilli flakes and spring onions

– Serve with lime! Enjoy 🙂

Top tip: I cooked the curry for much longer than I would with a kit – it tasted so much better!

– let me know how it works out for you! Raj x



Published by rajkgk9

Foodie. Love kind people. Love people that love dogs.

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