Thai Curry

 

Thai curry paste is so delicious, and simple to make. Just blend all of your ingredients in a food processor, I used to chop all of mine by hand because I didn’t have a food processor but save time and use a machine.

One red onion, chopped roughly

2 cloves garlic

3 inch piece of ginger, peeled and chopped roughly

Stems of 6 stalks of lemongrass, chopped roughly

Kaffir lime leaves

Toasted whole coriander, ground in a mortar and pestle, or substitute ground coriander

Stalks of a bunch of coriander, chopped roughly

Tamarind paste

Chili, I like the flakes but use fresh or a chili paste if you prefer.

This should make enough for two curries

Method:

Fry your curry paste in neutral oil (canola, sunflower, etc) until fragrant. Add one can of light coconut milk and fill the can with water and add. Bring to a boil and season with fish sauce and agave nectar (or brown sugar/palm sugar if you have it) until you have the right balance of seasoning you will be able to taste it! Poach two chopped chicken breasts in the curry and add snow peas and bamboo shoots, heating through. Taste for seasoning and add fresh coriander leaves to garnish. You’ll never order take out again!