Vegetable Red Thai Curry

I always forget how good a home made Thai curry is, and when I get round to making one I just want it again and again! It really is a quick and easy meal to make and remember you can make the Thai curry paste in bulk as it keeps in the fridge for weeks!

Vegetable Red Thai Curry

Serves 5-6

Ingredients:

2 tablespoons sunflower oil

4 tablespoons Red Curry Paste (recipe below)

2 x 400ml can coconut milk

2 kaffir lime leaves

2 tablespoons soya sauce

2 teaspoons sugar

2 small sweet potatoes (cut into bite sized chunks)

200 grams cauliflower florets

1 tin chickpeas

2 large red chillies (sliced)

handful chopped corriander

handful fresh basil (torn)

Red Curry Paste (makes 120ml)

6 red chillies

2 chopped shallots

2 garlic cloves

1 stalk lemon grass (chopped)

handful fresh coriander leaves

1 kaffir lime leaf

1/2 tablespoon coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon salt

1 tablespoon sunflower oil

Method:

1. To make the paste, place all ingredients in a food processor and blend to a smooth thick paste

2. Heat the sunflower oil in a large pan.

3. Add 4 tablespoons of the red curry paste and heat over a low flame for 2 minutes

4. Add half of the coconut milk and bring to the simmer. Add the remaining milk, potatoes, cauliflower, chickpeas, lime leaf, soya sauce and sugar.

5. Cook over a medium heat for around 15-20 minutes or until all vegetable are tender.

6. Transfer the curry into serving bowls and top with the chopped coriander, basil and red chilli.

Serve with jasmine rice

Enjoy.