Red Thai Curry

Red Thai Curry

(Serves 4)


1 eggplant, cut into 4cm batons

1 zucchini, cut into 4cm batons

3 carrots, cut into batons

1 bok choy, root removed, leaves separated, stalks sliced lengthwise and greens sliced

1 inch galangal root, cut into very thin slices

1 lemongrass stem, cut into 4cm lengths

5 kaffir lime leaves, finely sliced

1 onion, finely sliced

4 cups fresh coconut milk (made with by pouring the water from a fresh coconut into a blender, then scooping out the water flesh and adding it to the blender then blending it to a milk).

2 cups water

1 tsp red curry paste (vary according to taste)

2 tbsp soy sauce

1 tbsp sugar

1 chilli, finely diced

1 small bunch Thai basil

1 cup cooked brown rice


Prepare your ingredients: Heat a large wok, add a splash of water to the wok then add the onion and saute for a minute. Add the curry paste, stir well, then add 2 cups of the coconut milk and and boil for 4 minutes.  Add the sugar, soy sauce, galangal and lemongrass. Add the remaining coconut milk and bring to the boil again. Add the eggplant, zucchini, bok choy stalks and carrots. Simmer for 5 minutes. Add the bok choy leaves and stir through. Place the curry into bowls and garnish with chilli, thai basil and kaffir lime leaves. Serve with cooked brown rice.

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