Red Thai Curry

Serves 1
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Directions

  1. 1Put garlic, onions, coriander stems, coriander, cumin powder, turmeric powder, soaked red chillies, salt, and ginger into a blender.
  2. 2Add a little bit of water and blend until it's completely smooth.
  3. 3Heat oil in a pan.
  4. 4Add the blended curry paste to the hot oil and sauté.
  5. 5Bruise lemongrass with a rolling pin and add it to the paste in the pan.
  6. 6Sauté the paste with lemongrass until fragrant.
  7. 7Pour in coconut milk and stir.
  8. 8Add salt, sugar, and a stock cube.
  9. 9Add water and stir.
  10. 10Add eggplant, mushroom, and red capsicum.
  11. 11Simmer until the vegetables are a little soft.
  12. 12Finish with fresh basil.
  13. 13Serve hot with sticky rice.

Ingredients

  • garlic
  • onions
  • coriander stems
  • coriander
  • cumin powder
  • turmeric powder
  • soaked red chillies
  • salt
  • ginger
  • water
  • oil
  • lemongrass
  • coconut milk
  • sugar
  • stock cube
  • eggplant
  • mushroom
  • red capsicum
  • fresh basil
  • sticky rice

Equipment

blenderfrying panwooden spoonrolling pinladleplatebowl

Tips

  • Use non-spicy chillies like Kashmiri so you can add a lot without setting your mouths on fire.
  • Do not blend lemongrass into the paste; instead, bruise it with a rolling pin and let it infuse while the curry simmers to avoid a grassy curry.