TASTY THAI RED CURRY
So today I had the pleasure of cooking at the Vegan Life live at Alexandra Palace with 'Oumph!' on stage during the show. I chose to cook a Thai red curry inspired by my recent trip to Thailand where I learned about their food culture and Thai flavours & spices.
I bought chillis from the market in Thailand and used them in my recipe today which kept the flavour authentic. But you can find Dry red spur chillis easily which are a great too. This is a spicy recipe so please cut down the amount of chillis used if you prefer it to be more mild.
Enjoy and please don't forget to tag me in your posts If you recreate it!
With love, Karis x
PHOTO CRED: MONIKA FROM 'OUMPH!' AT VEGAN LIFE LIVE
THAI RED CURRY PASTE -
3 teaspoons white peppercorns
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
7 dry red spur chillies (this is extremely spicy, use 3-4 for mild - deseed and soak in warm water for 10 minutes)
1/2 teaspoon of salt
10-14 cloves of garlic
3-5 small shallots
1 tablespoon finely slices lemongrass
1 tablespoon finely sliced coriander roots/ 3 tbsp fresh coriander stems if you can't get hold of roots
1 tablespoon finely slices galangal/ 2 tablespoons galangal paste
skin of half a kaffir lime/ 7-8 kaffir lime leaves
Pound all ingredients in a pestle and mortar for 20 -30 minutes starting with dry ingredients.
Alternatively add to a narrow food processor until blended into a paste.
Set aside and keep extra paste in the fridge
THAI RED CURRY (adjust ingredients depending on portion size)
Ingredients 2-4 tablespoons of your curry paste
coconut milk x 2
dried shittake mushrooms
2 tsp coconut sugar
1 tsp tomato puree
1 pack Oumph!
1 tsp soy sauce
1 tsp Worcestershire
coriander to garnish
cup of hot water
Soak mushrooms in hot water for 10 minutes
heat wok and add coconut milk
add thai red curry paste
add tomato paste
add pack of Oumph! 'chunk' (optional)
add mushrooms including the stock soaked in
let simmer for 5 minutes to allow Oumph to cook through
add soy sauce, Worcestershire sauce & coconut sugar
add rest of veg, simmer until cooked through but still crunchy
Enjoy on its own or along with some steamed rice.