I am very fond of curries, it is one of the first things people learn about me. I have many old staples, things I make all the time, but I love discovering new and delicious curries. This recipe was an attempt at a Thai red curry - it is good, slightly coconutty and quite delicious, but it is not exactly what I was going for, and so the experimentations continue. Don't get me wrong though, I will definitely make this again.
red curry paste
2 teaspoon red chilli flakes
1 tablespoon coriander seeds
1 teaspoon ground cumin seeds
a handful of coriander leaves
1 tablespoon lemongrass (middle fleshy bit)
2 red chillis
1 garlic clove
1 small piece galangal
5 or 6 lime kaffir leaves
half a teaspoon of salt.
Crush the lime kaffir leaves. Soak the chilli flakes and the lime kaffir leaves in a tiny amount of hot water, just enough to cover them. Leave for ten minutes. In the meantime, roast the coriander and the cumin until fragrant. Pound together all of the ingredients.
3 cups coconut milk
2 tablespoons of grated palm sugar
quarter cup of light soy sauce
6 lime kaffir leaves
1 small length of lemongrass (middle fleshy bit)
1 cup vegetable stock
a whole lot of vegetables (I like to use carrots, brocolli, capsicum and bamboo, and maybe some snow peas)
handful of tofu puffs, sliced into small squares.
large handful of Thai basil leaves
Dry fry the curry paste, then as it begins to smell delicious (only a minute or two), add a little bit of oil, then toss through the harder vegetables (such as carrots and capsicum, bamboo, or potato), and coat well. Add the coconut milk and lemongrass, and bring to a boil. Reduce the heat, and simmer for five or six minutes, covered.
Add palm sugar, soy sauce, lime kaffir leaves, vegie stock, and any appropriate vegies such as brocolli. Simmer for another ten minutes, covered. By this time all the vegies should be tender or just tender. Add the snow peas, and simmer uncovered for five minutes. Stir through the basil (and bean shoots if you're using), and let sit for five minutes, before serving.