STEPS
INGREDIENTS
Start measuring out your ingredients for the curry paste
All of our delicious spices😍
Roughly chop the onion, garlic, lemon grass, kaffir leaves, and galangal. If you do not have kafir leaves it can be substituted with lime zest. Also, the galangal can be subbed out with fresh ginger.
Grab your coconut milk
Place all of the aromatics in a food processor, along with two tablespoons of coconut milk
Pulse until you achieve a paste and set aside for later
Now, chop your vegetables. Use whatever you have handy, I used carrots, potatoes, and onions
Grab some oil, I used coconut oil but use whatever you have
Add about 2 tablespoons or so to a large pot and melt over medium heat
Add in all of the paste and sauté for a couple minutes
Add 1/2 cup of coconut milk
Yep, stir it all together.
Looking good!
Add in your chopped veggies
Stir well
Pour in 2 cups of vegetable broth
Add in the salt and sugar
Stir it up, cover, and let simmer until the vegetables are almost ready
Once the vegetables are almost done, pour in the remaining 1/2 cup of coconut milk
Also add in the soy sauce. Stir, cover, and let it keep simmering for about 5 more minutes
Meanwhile, chop the basil. Thai basil is preferred, but I didn't have any on hand
Stir in the basil after the 5 minutes are up, and let simmer for 1 minute more
The curry is ready!
It's so good, you'll want to eat it by the ladleful
Serve over rice
Don't forget to share with your loved ones!
Enjoy!
- For the curry paste:
- 1.0 Small onion
- 2.0tsp Coriander seeds
- 2.0tsp Ground cumin
- 1/2tsp Black pepper
- 1.0tsp Ground turmeric
- 2.0 Thai red chilies
- 1/2in Galangal
- 3.0 Garlic cloves
- 2.0Tbsp Coconut milk
- 2.0 Kaffir lime leaves
- 1.0 Stalk of lemon grass
- 1/2tsp Lemon zest
- For the curry:
- 2.0tsp Vegetable stock
- 2.0Tbsp Coconut oil
- Misc. vegetables
- 1.0c Coconut milk
- 1/2tsp Sugar
- 1/4tsp Salt
- 2.0tsp Soy sauce
- Thai basil
The Conversation (0)
Sign Up