Thai Red Curry
Vegan Thai Red Curry with green beans, aubergine & shitake mushrooms served with jasmine rice. This curry makes a perfect quick vegan dinner.
Combining sweet, citrus and spicy flavours the Thai Red Curry epitomises much of what Thai cuisine is all about.
- 1 aubergine (halved lengthways then into 3cm chunks)
- 100gr green beans
- 120gr shitake mushrooms (roughly chopped)
- 1 can (400 ml) coconut milk
- 1 cup (100 gr) jasmine rice
- 20 gr fresh coriander finely chopped
Thai red paste
- 4-6 red chilies (deseeded and roughly chopped)
- 1 onion (roughly chopped)
- 1 tsp black peppercorns
- 2 tsp cumin seeds
- 1 tbsp coriander seeds
- 10 gr fresh coriander with stalks (roughly chopped)
- 1 tsp sea salt
- 1 lemon zested
- 1 tsp ground galangal (use ginger as a substitute)
- 1 tsp lemongrass
- 4 kaffir lime leaves
- 2 cloves garlic (roughly chopped
- 1 tsp turmeric
- 2 tsp paprika
- 1 tsp olive oil.
- Begin by making the curry paste. Add all the ingredients to a food processor and blend together. If the paste seems to dry, add water (teaspoon at a time) until reaching a thick consistency.
- Spoon 2 tbsp coconut milk into a large pan with a fitting lid and stir in the paste. Cook for 2 minutes on low heat.
- Pour in the remainder of the coconut milk and mix together.
- Add the vegetables and stir well. Cover the curry with a lid and let simmer for 25 minutes.
- Cook the jasmine rice according to packet instructions.
- Serve the curry with rice and garnish with fresh coriander