Well, this is my take on the traditional Red Thai Curry. I have made this curry a number of times and have never been dissapointed. Hope you like it too.
2 piece - dry red whole chillies, deseeded
4 inch piece - ginger, peeled and chopped
4 cloves of garlic, peeled and chopped
1 tbsp - olive oil and very little water
To be boiled together
1 - carrot, peeled and thinly sliced
1/3 cup - french beans, thinly sliced
1/3 cup - babycorn, thinly sliced
Rest of the ingredients for the curry
1/2 cup - red or orange bell pepper
1/3 cup - pineapple, cut into small pieces
2-3 kaffir lime leaves
1 lemongrass, thinly sliced, (see here how to use lemongrass)
zest of a lemon
350 ml - coconut milk
salt to taste
3 tbsp - palm fat or any oil
1/4 cup - roasted peanuts
handfull of coriander leaves, finely chopped
coriander leaves and chives, finely chopped
Serve the curry with rice. I added the remaining lemongrass (upper stalk) to the rice while cooking and removed just before serving. It gives a very nice lemony flavour to the rice.
- Heat the palm fat in a non-stick pan and add the paste to the pan and saute on medium heat until the raw smell vanishes.
- Add the peppers and lemongrass and cook again for a couple of minutes on medium heat.
- Add the boiled veggies and mix.
- Add the coconut milk, lime leaves, salt, lemon zest, 1/8 cup of the roasted peanuts and cook for 4-5 minutes, stirring occasionaly.
- Add the pineapples and coriander leaves and mix.
- Remove the curry from the heat, garnish it with the rest of the roasted peanuts, chives, coriander leaves and serve with rice.