Thai Red Curry

I was experimenting with Thai cookery on Friday and was quite impressed with the result.

To serve 4:

To make the curry paste:
5 lemongrass sticks
6 cloves of garlic
1 inch bit of galangal, or ginger
2 green birdseye chillies
2 red chillies
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 onion
1 tbsp water

To make it into a curry:
chicken / fish, enough for 4 people
400ml of coconut milk (I used the light version which was still tasty)
handful of shallots

Blend all the paste ingredients together in a food processor.
Brown the meat / fish in olive oil in a wok with the shallots. Add the blended curry paste. Fry for a couple of minutes and then add the coconut milk. Mix well, and simmer until the meat / fish is cooked.

Serve with rice and fresh coriander. (You can also put vegetables in it if you want to, e.g. peppers, peas).

Note - with the above chillies this curry had the heat probably about the equivalent of a jalfrezi. If you prefer a korma, I'd scale down the chillies. Also, you can remove the seeds before putting the chillies in to the food processor which will reduce their heat.

Also, you can freeze the paste if you make too much (I do deliberately).



Edited by Emsy

It was posted a month ago, In september

 

 

Edited by rob

use ginger instead.

You can get it from Asda, but not loose, i.e. only if you buy it in a small "Thai selection" punnet with the fresh lemongrass and birdseye chillies.

You can also get it from the Chinese supermarket on the A412 near the North Watford Asda, but there's not much point making a special trip when ginger will do instead.