Thai Red Curry with Jasmine Rice

  • W03
  • Mains
  • Thai
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Serves 4:

Red Thai Curry Paste:

  • 4 red chillies
  • 2 shallots
  • 2 cloves garlic
  • 1cm ginger
  • 1 red pepper
  • ½ tbsp easy lemongrass
  • 15 g fresh coriander
  • 1 kaffir limes leaves
  • ½ tsp pepper
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • ½ tsp salt
  • 1 tbsp oil

Curry

  • Udon Noodles
  • 2 red peppers
  • 1 x 120g tin water chestnuts
  • 2 x 400ml tins coconut milk
  • 1 x tin cannellini / haricot beans
  • 8 baby corn
  • 50g green beans
  • ½ head cauliflower
  • ½ head broccoli
  • 50g cashew nuts
  • 3 kaffir lime leaves
  • 2 tbsp soy sauce
  • 2 tsp brown sugar

  1. Prepare curry paste. Peel / prepare the following and blend to a smooth paste in a small blender:

    • 4 red chillies
    • 2 shallots
    • 2 cloves garlic
    • 1cm ginger
    • 1 red pepper
    • ½ tbsp easy lemongrass
    • 15 g fresh coriander
    • 1 kaffir limes leaves
    • ½ tsp pepper
    • 1 tsp ground coriander
    • 1 tsp cumin seeds
    • ½ tsp salt
    • 1 tbsp oil

  2. Prep veg for curry:

    • Slice 8 baby corn diagonally
    • Slice 50g green beans
    • Chop ½ head cauliflower into florets
    • Chop ½ head broccoli into florets

  3. Heat 3 tbsp cooking oil in a large saucepan and sauté 5 tbsp red thai curry paste over low heat for 2-3m. Dice and add 2 red peppers and keep stirring for 3m until well blended.

  4. Add and bring to a simmer:

    • 1 x 120g tin water chestnuts
    • 1 x 400ml tin coconut milk
    • 1 x tin cannellini / haricot beans

  5. Add and cook over medium heat for 15m, adding a little water if needed to fully cover the vegetables:

    • 1 x 400ml tin coconut milk
    • The prepared veg
    • 3 kaffir lime leaves
    • 2 tbsp soy sauce
    • 2 tsp brown sugar
    • 50g chopped cashew nuts

  6. Stir in udon noodles and simmer 5m until soft.