Quick red Thai curry

Ingredients

THE CURRY PASTE

• 10 rehydrated chillies
• 1 clove garlic
• 1.5cm^3 ginger, peeled and chopped
• 1.5cm^3 galangal, peeled and chopped
• 1 lemongrass stalk
• 5g fresh coriander
• 1/2 lime zest
• Juice of 1 lime
• 2 tbsp oil
• Black pepper
• 1/2 tsp ground coriander
• Couple of splashes of neutral oil
• 1 tin coconut milk (400ml)
• 2 tbsp fish sauce (or more to taste)
• 1 tbsp syrup or palm sugar
• 1 tbsp tomato puree (I added for colour)
• 300ml hot water
• 1 tbsp vinegar or 1/2 lime juiced

THE VEGGIES (use what you want, but I used)

• 1 courgette, cut into chunks
• 1 red pepper, sliced
• Baby tin of water chestnuts
• A handful of…
• Baby sweetcorn, cut into 3, or left whole
• Tender stem broccoli, roughly chopped
• Optional: cubed squash or chickpeas

Method

1. Soak your red chillis in hot water for 10-20 minutes until the skin is soft
2. Slice each chilli in half and scrape out the seeds. Discard the seeds, but reserve the water and add the chillis to a food processor, with the peeled garlic cloves, peeled ginger, chopped lemongrass, lime zest, and the rest of the ingredients.
3. Season until a paste forms, then add some oil bit by bit to slightly emulsify into the paste, and add some of the reserved chilli water too loosen the paste.
4. Season to taste.
5. Add 2-3 tbsp of the paste to a wok on medium heat. Leave to simmer for about 30 seconds, then add the coconut milk, and the rest of the curry ingredients.
6. Leave to simmer on medium - low heat whilst you chop your veg
7. Add the veggies to the wok, add the hot water and cover with a lid.
8. Leave for 5-10 minutes until the veg is cooked through.
9. Meanwhile, cook your protein of choice, and add to the curry when ready to serve - this recipe served 2-3 so use the appropriate amount.
10. Serve with a squeeze of lime juice and coriander