No Nasties Thai Red Curry

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

No Nasties Thai Red Curry
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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
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