Thai red curry.

I had a big bunch of coriander (cilantro) in my fridge today and pumpkin ~ so I decided to make a big batch of this delicious red curry recipe that I have used and loved for years.

Thai restaurants would serve it with the delicate and fragrant jasmine rice, but to be honest I usually just eat the curry on it's own, and for the photo and post today I made some couscous with it, and it worked nicely.

To make this you will need a normal sized food processor or a power blender, and also a coffee grinder to turn some raw cashews into a fine powder.

Plenty of lime really makes the flavours pop in your mouth.

And by squeezing some lime juice all over the curry before eating - creates an amazing taste.

To make the nice round shape for the couscous, I used a cookie cutter. - After the couscous was cooked in too much water and then drained in a sieve - I placed a cookie cutter on the dish I wish to serve the couscous and then packed it full with the cooked couscous. I left it sitting in the cutter for about 1/2 and hour. Then very gently and slowly removed the cutter. 

Thai red curry 
~ served with couscous & lime wedges

(serves 4 - 6 people)

Curry Paste

1 lemongrass stalk - cut into small pieces

1 bunch of coriander - including stems - in pieces

2 cloves garlic

1 medium sized red onion - sliced

1 inch piece of ginger - sliced

1 medium sized red capsicum - diced

1 medium sized long red chilli in pieces

1 Tbl. dried curry leaves

1 tsp. turmeric powder

ground black pepper

1 tsp. ground coriander seeds

zest and juice of 1 large juicy lime

Blend all ingredients until it is as smooth as you can get it with your blender / mixer.

Transfer to the biggest stock pot you have and begin to gently simmer while you stir occasionally and begin preparing the rest of the ingredients. 

After it has simmered for a few minutes - best to switch it off until you're ready to add the other ingredients.

You now need...

4 cups water

1 small butter pumpkin cut into large bite sized pieces - (outer skin removed & discarded)

200g small button mushrooms -cut in half if too big or left as is.

100g round beans - ends removed and cut into bite sized pieces or in half if longer length preferred.

1 1/2 or 2 cups of broccoli florets 

3/4 cup frozen peas

1 medium sized tomato - finely diced

1/2 - 1 can of coconut milk or cream (cream will be richer - both taste nice)

1 tsp. of miso paste or vegan stock cube

1/2 cup ground cashew powder (made in coffee grinder)

1 Tbl. tamari

1 Tbl. preferred sweetener 

1 tsp. chilli powder(optional -and add more for crazy hot curry)

1 Tbl. homemade spicy raw tomato sauce - optional - for spice and heat lovers (see below for this recipe - which is a big batch to store in fridge)

Lime wedges for serving

Turn the heat back on with the curry paste and add coconut milk, miso paste, cashew powder, tomato and 4 cups of water and let it boil then simmer gently and add mushrooms and pumpkin pieces. 

Pumpkin cooks quite quickly, but can also vary - so cook for about 20 minutes - or until it is just getting tender, and then add all other ingredients (except lime wedges) and cook for a further 5 minutes.

Serve with side dish of preferred rice or grain. In the photo couscous is garnished with chives.

And supply plenty of cut lime wedges.

Spicy raw tomato sauce 

1 small red capsicum
2 romano tomatoes
2 - 3 cloves garlic
3 Tbl. lemon juice
Lg. pinch salt
chilli powder
a few drops tobasco sauce (optional) -

- Blend well. Adjust to suit taste. (This is a large batch to store in fridge)

Hope you enjoy one of my favourite dishes. xo

.   .   .   .   .

Remember to always ... serve Love at your table.

ღ

© Magdika Cecilia Pérez  

(for : serve Love at your table)