PREP TIME: 60mins COOKING TIME: 20mins

There is something about the lighness and freshness of a good Thai curry, its the lemongrass and lime broth that I love.

Making your own thai paste from scratch is a ‘YESS’ moment. The paste will be enough for 2 dishes so freeze half for later. The key to this past is the roasted red peppers. If buying ready roasted, make sure there is no vinegar added. See below for more ideas with your handmade curry paste.

If time is not on your side, a GOOD shop bought red curry paste can be a lifesaver. Remember that most Thai curry pastes have shrimp paste added so not vegan.

A good coconut milk will make all the difference here, so opt for a coconut milk without any thickeners or preservatives, the organic ones tend to be made only of coconut & water – like it should be really.

SERVING SUGGESTION

Would be great alongside some basmati rice (white or brown).

WHAT YOU WILL NEED

a food processor to whizz up your paste

INGREDIENTS

Curry Paste – makes a large jar

  • 2 lemongrass sticks, hard green outer leaves removed, soft inside finely cut
  • 2 tablespoons lime zest
  • 2 handfuls fresh coriander
  • 2 tablespoons tomato paste
  • 2 roasted red peppers, cut
  • 10cm freshly grated ginger
  • 3 garlic cloves grated
  • 4 tablespoons olive oil
  • 2 tablespoons roasted sesame oil
  • 3 tablespoons soya sauce
  • 1 red chilli, seeds removed, chopped (opt)

Curry

  • 2 onions, peeled & finely sliced
  • 4 cups veggies ( I used cauliflower, broccolini, butternut, pak choi, courgettes, baby corn and green beans)
  • 1 x 400g full fat coconut milk
  • 250ml veggie stock
  • fresh coriander to finish
  • roasted cashew nuts to top (any nut opt)
  • coconut oil/veggie oil
METHOD
  1. Curry Paste: Add all the ingredients to your food processor and blitz until smooth. Taste and season with more soya, salt or lime juice. We want a ‘oomph’ paste.
  2. Heat your oil in a medium saucepan on a medium heat, and add the onions, you want to hear a sizzle, cook covered until the onions are completely soft and falling apart.
  3. Add half your paste (see intro note)  to the heat and stir until fragrant. We want the garlic to heat and cook ‘out’.
  4. Add the coconut milk, swirl a tiny amount stock in the can to get all the coconut out, and add the remaining stock, gently heat. We don’t want anything to boil from now on.
  5. Add the veggies STARTING with your roots, simmer until soft (6min) then add your soft veggies like mange tout and baby corn (no leaves yet) about 4 min until cooked but still crunchy.
  6. Take your curry off the heat and stir through your leaves including pak choi, kale and spinach (etc).
  7. Top with the toasted nut and finely chopped coriander.

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PREP TIME: 60mins COOKING TIME: 20mins

There is something about the lighness and freshness of a good Thai curry, its the lemongrass and lime broth that I love.

Making your own thai paste from scratch is a ‘YESS’ moment. The paste will be enough for 2 dishes so freeze half for later. The key to this past is the roasted red peppers. If buying ready roasted, make sure there is no vinegar added. See below for more ideas with your handmade curry paste.

If time is not on your side, a GOOD shop bought red curry paste can be a lifesaver. Remember that most Thai curry pastes have shrimp paste added so not vegan.

A good coconut milk will make all the difference here, so opt for a coconut milk without any thickeners or preservatives, the organic ones tend to be made only of coconut & water – like it should be really.

SERVING SUGGESTION

Would be great alongside some basmati rice (white or brown).

WHAT YOU WILL NEED

a food processor to whizz up your paste

INGREDIENTS

Curry Paste – makes a large jar

  • 2 lemongrass sticks, hard green outer leaves removed, soft inside finely cut
  • 2 tablespoons lime zest
  • 2 handfuls fresh coriander
  • 2 tablespoons tomato paste
  • 2 roasted red peppers, cut
  • 10cm freshly grated ginger
  • 3 garlic cloves grated
  • 4 tablespoons olive oil
  • 2 tablespoons roasted sesame oil
  • 3 tablespoons soya sauce
  • 1 red chilli, seeds removed, chopped (opt)

Curry

  • 2 onions, peeled & finely sliced
  • 4 cups veggies ( I used cauliflower, broccolini, butternut, pak choi, courgettes, baby corn and green beans)
  • 1 x 400g full fat coconut milk
  • 250ml veggie stock
  • fresh coriander to finish
  • roasted cashew nuts to top (any nut opt)
  • coconut oil/veggie oil

METHOD

  1. Curry Paste: Add all the ingredients to your food processor and blitz until smooth. Taste and season with more soya, salt or lime juice. We want a ‘oomph’ paste.
  2. Heat your oil in a medium saucepan on a medium heat, and add the onions, you want to hear a sizzle, cook covered until the onions are completely soft and falling apart.
  3. Add half your paste (see intro note)  to the heat and stir until fragrant. We want the garlic to heat and cook ‘out’.
  4. Add the coconut milk, swirl a tiny amount stock in the can to get all the coconut out, and add the remaining stock, gently heat. We don’t want anything to boil from now on.
  5. Add the veggies STARTING with your roots, simmer until soft (6min) then add your soft veggies like mange tout and baby corn (no leaves yet) about 4 min until cooked but still crunchy.
  6. Take your curry off the heat and stir through your leaves including pak choi, kale and spinach (etc).
  7. Top with the toasted nut and finely chopped coriander.

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