The Thai curry paste
10 whole red chilies, soaked in hot water for 30 minutes (optional)
¾ cup onions, roughly chopped
¼ cup lemongrass, finely chopped
(or lemon myrtle or lemon/lime zest)
1 tablespoon coriander powder
1 tablespoon cumin powder
2 tablespoons roughly sliced ginger
¾ cup coriander leaves
2 teaspoons whole garlic
½ teaspoon grated lemon zest
2 tablespoons black pepper
2 teaspoons lemon juice
salt to taste
4 tablespoons coconut milk
The curry itself
1 can coconut cream
fresh veggies, washed and diced
Make the Thai curry paste by blending all the ingredients for the paste as above.
In a pot, heat the coconut cream and add curry paste. Boil for 10 minutes.
Slightly cook the veggies and then add them to the curry.
Sauté the onions and capsicum before adding to the curry.
Add fresh chopped coriander or basil for extra flavour.