Thai Red Curry
Serves 4
Ingredients
1 red capsicum
3 red Chilli’s
4 garlic cloves
4cm ginger
1 shallot or small red onion
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
2 stalks lemongrass
1 lemon
2 tbsp olive oil
2 cans coconut milk
1 tsp fish sauce
1 tsp honey
2 large chicken breasts or 2 blocks tofu
200g snow peas
300g mini portobello mushrooms
Method
Place capsicum, Chilli’s, garlic, ginger, onion, spices, lemon grass, lemon juice and half the olive oil into a food processor. Blend until smooth, add extra oil in if you think necessary. Pour curry paste into a pot and fry on a medium heat for a few minutes. Add the coconut milk, honey and fish sauce and stir. Chop mushrooms into quarters and add to the pot. Put the lid on and leave to simmer for 10 mins. During this time you can chop the chicken or tofu into bite size pieces and fry in a pan with remaining olive oil. Cook chicken until it’s no longer pink in the middle. Remove curry from the heat and add the snow peas and stir again. Spoon into bowls and place the chicken or tofu on top then give each bowl a stir. You can add the chicken/ tofu straight to the pot if you prefer.