Thai Red Curry Paste
This is my boyfriend Thomas’ dish. I thought I would share it with you because fish sauce is usually used in thai and chinese cooking. The one place I can relax with the certainty that I won’t be getting fish sauce in my thai curry paste is my kitchen! You can also double or triple the ingredient portions for this paste and store it in a jar in the fridge. All you’ll need to do next time you fancy this aromatic infusion is add veg and coconut milk.
Makes 2 servings
for the paste
1 lemongrass stalk, 1 shallot, thumb-sized ginger piece, 4 cloves garlic, 1-2 red chillis (depending on your own taste), 2 tbsp ketchup (make sure it doesn’t contain milk powder), 1/2 tbsp cumin, 1 tsp cinnamon, 1 tsp ground white pepper, 2 tbsp soy sauce, 1-2 tbsp chilli powder, 1/4 can coconut milk (save the rest for the curry), 2 tbsp lime juice, 2 kaffir lime leaves
for the curry
3/4 can coconut milk, 100g tofu, a selection of vegetables
Some vegetables which work well with thai curry are: cherry tomatoes, butternut squash, sweet potato, spinach, carrot, mangetout
Peel and chop all the paste ingredients. Add them to a blender and whiz until a smooth paste is formed. Use about 1/4 can coconut milk to keep the blades running. You can also use soya milk if you want to keep the coconut milk for stretching the curry into more portions. Fry the paste in a little oil to bring out the flavours. Add fried tofu and vegetables of your choice. Add 3/4 – 1 can coconut milk and simmer until the vegetables are soft.
Serve with jasmine rice and garnish with fresh coriander or kaffir lime leaves. Simple!