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