Thai Red Curry

Thai Red Curry with veggies

For me, Thai curry and rice is one of the most comforting lunch options on a rainy afternoon. I don’t know what it is with the cloudy weather and my craving for Thai curry! I’ve made the red curry paste from scratch several times and have improvised along the way to get a mix that I really dig. This time the paste came out of a packet, otherwise this is what I do:
6-8 dried red chillies, soaked for half hour in warm water
4 tsp of coriander seeds
2 inch piece of ginger, peeled
3-4 garlic cloves, peeled
5 black pepper corns
3 small onions, or 1 big one – roughly chopped
4 inch piece of fresh lemon grass
Blend all the ingredients together in a mixie to form a smooth paste, adjust seasoning by adding salt. You can also add some fish sauce for a more authentic flavour. 
The beauty of a Thai curry is that you can add almost anything you want to it and there’s a guarantee that all the flavours will come together and taste delicious. For this time, I stuck to some simple veggies but I’ve made it with chicken, prawns and sometimes seafood with a mix of vegetables too.
1 green zucchini, diced
1 cup of soya chunks, soaked in warm water for an hour and drained
1 bell pepper, diced
1 carrot, diced
1 tsp of vegetable oil
1 cup coconut milk
3-4 tbsp of red curry paste
Salt to taste
Heat oil in a pan and saute the red curry paste till the raw smell disappears. Add the coconut milk and a little water, if needed and then followed by the vegetables. Simmer on a low heat till the vegetables are done. Check the seasoning and serve hot with steamed rice or noodles. Garnish with fresh coriander leaves.

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