As common as it is, this curry is a universal experience filled with ingredients that serve your soul and organs, and taste incredible.

Serves: 3

Ingredients

(use organic where possible)

FOR THE CURRY PASTE

• 1 inch galangal ginger
• 2 garlic cloves
• 5 long, fresh red chilies, seeds removed (optional)
• 2 shoots lemongrass
• ⅓ cup shallots, peeled
• ¼ cup coriander root
• 5 long, dried red chilies, soaked for 5-8 minutes, seeds removed (optional)  
• 1 tsp whole, white peppercorns
• 1 tbsp whole coriander seeds
• 1 tsp whole cumin seeds
• Nutmeg
• ¼ red bell pepper (capsicum)

FOR THE CURRY

• Coconut oil
• 13 oz (400ml) coconut cream
• 2 tbsp palm sugar
• 2 kaffir lime leaves
• 6 button mushrooms, sliced
• 1 red bell pepper (capsicum), chopped
• ¼ head broccoli, divided into florets
• 4 asparagus stalks
• ⅓ carrot
• 2 tbsp umeboshi plum vinegar
• 6 cherry tomatoes, halved
• Handful mung bean sprouts
• Handful fresh thai basil or basil
• 1 fresh red chili, sliced
• Salt, to taste
• Black pepper, to taste

Directions

1. To prepare the paste, add all the ingredients to your blender.
2. Blend on high speed until smooth. Set aside. 
3. I used 1/3 cup of this paste for 2 people the rest of the paste freeze for another time.
4. To prepare the curry, pour about 1/4 cup of the coconut cream into a pan. 
5. Stir in the 1/3 cup of your cooked paste
6. Add kaffir lime leaves, palm sugar, and coconut milk and stir for a min and taste 
7. Add Umeboshi vinegar and taste
8. Cook on low for a few minutes on low simmer
9. Add the veggies, stir well. Taste and season.
10. Cook for 5 more minutes and then add the cherry tomatoes, sprouts, basil, and fresh sliced chillies. 
11. Serve over a bed of rice and enjoy!