Red Curry

A spicy fragrant curry - gets its name from the fiery red chillies used in it.  Make it with your favourite vegetables or seafood.

Am giving the recipe from scratch though if you are short on time feel free to use the ready available red curry paste. 

Be warned nothing tastes better than freshly made curries

Ingredients 

For the Red Curry Paste

3-4 Red chillies dry - Kashmiri - soaked in warm water for 15 mins

1/2 tsp red chilly powder

1/2 onion chopped

8-10 garlic flakes

1/2 inch ginger

lemon grass - 1 stalk

1 1/2 tsp roasted corriander seeds

1/2 tsp roasted cumin seed

4 peppercorns

salt to taste approx 1 tsp

Juice of one lemon

Grind all above ingredents to make a fine paste.  If required use the water the chillies were soaked in.  This can be kept refrigerated for a month or so.

Ingredients To make curry

1 pack mushrooms, halved

400 gms pumpkin, cubed

10 pcs snowpeas, cut diagnolly

400 ml coconut milk

1 tsp light soya sauce

2 tbsp oil

2 tsp palm sugar 

kaffir lime leaves

lemon grass

Method

1. Heat the oil in a pan, add the red curry paste and saute for a couple of mins.  
2. Add a couple of tbsp of the coconut milk to ensure it does'nt burn.
3. Mix in the vegetables well to coat with the spice mix.
4. Add in the balance coconut milk alongwith soya sauce, palm sugar, kaffir lime leaves and lemon grass.
5. Simmer till vegetables are done.
6. Check seasoning if required
7. Add basil leaves and boil for a couple of minutes more.
8. Serve hot with steamed rice or noodles