So I’ve saved the best for last this week; Thai Red Curry is without a doubt my favourite Thai meal, and if you’ve already made the Curry paste (as posted on Monday) this will take you no more than a quarter of an hour, after you’ve chopped the veggies or got someone else to do it for you (hint).
As ever, I learned this from the wonderful May Kaidee; its funny how through years of making something you automatically refine it and make it perfect for your tastes. I could eat this for about a week straight and not get bored of it.
I mentioned a few weeks ago that miso can help treat radiation poisoning; lemongrass, too, has some fairly amazing effects. It has been shown to cause cell death in cancerous cells, and as such has strong anti-cancer properties. Its funny how you can be incorporating such fantastic foods into your diet without even knowing of their effects! 10 points for awesomeness, people.
1 tbsp Thai Red Curry Paste
4 slices galangal
4 kaffir lime leaves
4 stalks lemongrass
1 handful squash, cut into chunks
1 onion, chopped
1 small head of brocolli, chopped
2 1/2 cups coconut milk
2 tbsp soy sauce
1 tbsp brown sugar
Fry the Curry Paste in oil in a wok until fragrant
Add the galangal, kaffir lime leaves, lemongrass and 1/2 cup coconut milk
Stir thoroughly to infuse the flavours
Add the onion, squash and broccoli and all but a little bit of the remaining coconut milk
Cook until the mixture thickens
Add a little water to “slacken” the mixture
Add the soy sauce and sugar
When the vegetables are soft, add the remaining coconut milk
Stir, garnish with coriander or mint leaves and serve with rice!
You can get the awesome-looking rice stack in the photo by cramming your just-cooked rice into a little bowl or a small cup stolen from an airline and just turning it out onto the plate before you ladel the curry around it. Extra smug points for presentation.