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.

Overview:

Ingredients:

• 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.

Method:

1. 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.
2. 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.
3. Pour in the remainder of the coconut milk and mix together.
4. Add the vegetables and stir well. Cover the curry with a lid and let simmer for 25 minutes.
5. Cook the jasmine rice according to packet instructions.
6. Serve the curry with rice and garnish with fresh coriander