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
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