Thai Red Curry

Yum, yum and more yum! The gateway curry for so many of us, this creamy, sweet, spicy number is a perennial favourite.

This is also a friendly reminder you can keep fresh kaffir lime leaves in the freezer for whenever you want!

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Thai Red Curry

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Course

Main Dish

Prep Time

15 minutes

Cook Time

20 minutes

Servings

Ingredients

• 1 tablespoon organic coconut oil
• 4 tablespoons organic Thai red curry paste this is often half a small jar
• 4 cloves organic garlic peeled and grated
• 1 thumb-size piece organic ginger peeled and grated
• 880 grams organic coconut cream this is often 2 x 440g cans
• 1 cup organic stock or water
• 2 large organic carrots peeled and sliced
• 1/2 head organic broccoli cut into bite-size pieces
• 1 medium organic red capsicum cut into chunks
• 2 small organic bok choi cut into chunks
• 100 grams organic button mushrooms halved
• 2 tablespoons organic soy sauce
• 2 tablespoons organic brown sugar or palm sugar if you have it
• 2 fresh organic kaffir lime leaves
• 1/2 lime juiced
• 300 grams organic protein of choice I used tofu
• organic fresh coriander
• organic spring onion sliced
• organic sea salt and pepper to taste and balance the flavours

Course Main Dish Prep Time 15 minutes Cook Time 20 minutes Servings Ingredients 1 tablespoon organic coconut oil 4 tablespoons organic Thai red curry paste this is often half a small jar 4 cloves organic garlic peeled and grated 1 thumb-size piece organic ginger peeled and grated 880 grams organic coconut cream this is often 2 x 440g cans 1 cup organic stock or water 2 large organic carrots peeled and sliced 1/2 head organic broccoli cut into bite-size pieces 1 medium organic red capsicum cut into chunks 2 small organic bok choi cut into chunks 100 grams organic button mushrooms halved 2 tablespoons organic soy sauce 2 tablespoons organic brown sugar or palm sugar if you have it 2 fresh organic kaffir lime leaves 1/2 lime juiced 300 grams organic protein of choice I used tofu organic fresh coriander organic spring onion sliced organic sea salt and pepper to taste and balance the flavours

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Instructions

1. In a large pot, saute the curry paste over medium heat with the coconut oil. Stir for 2-3 minutes while the paste breaks down.
2. Add the garlic and ginger and saute 1 minute.
3. Add the coconut milk and water and bring to a boil.
4. Turn the heat down low, and add soy sauce, brown sugar, and lime juice. Leave to simmer about 10 minutes for the flavours to develop - longer if you can.
5. Just before you're about to serve, add in the veggies and cook until they are crisp-tender. I add the tofu here now, but if you are adding a different protein, I would saute it first and add it to the sauce at this point.
6. Check for seasoning and serve over rice with a sprinkle of spring onion and coriander.