RECIPES BY BOSH!: THAI RED CURRY (VIDEO)
Thai Red Curry may possibly be the best thing humans ever invented, at least since tools, the wheel and (maybe) sliced bread. It’s a feel-good meal with a hell of a kick. It’s always best when you make your own paste; it doesn’t take long and you can keep half for Tom Yum Soup (see page 63) or freeze it for later
Video via BOSH!
SERVES 4
1 red pepper
1 green pepper
1 fresh red chilli
200g mushrooms
60g baby corn
2 tbsp vegetable oil
1 x 400ml tin coconut milk
150ml vegetable stock
1 tbsp palm sugar (or regular sugar)
2 tbsp agave syrup
4 tbsp soy sauce
160g baby plum tomatoes
50g mangetout
½ x 425g tin lychees, optional
FOR THE THAI RED CURRY PASTE (MAKES 300G)
1 tsp cumin seeds
2 tbsp coriander seeds
2cm piece fresh ginger
5 shallots
5 garlic cloves
2 lemongrass stalks
3 fresh red chillies
1 red bird’s eye chilli, optional
1 tsp black peppercorns
½ roasted red pepper from a jar
2 tbsp tomato purée
3 kaffir lime leaves
½ lime
10g fresh coriander, plus extra
for garnish
2 tsp salt
50ml water
HOW TO MAKE
Preparation:
- Liquidiser
- Large deep frying pan or wok on a high heat
Instructions
- To make the Thai red curry paste, scatter the cumin and coriander seeds over the pan and toast for 2 minutes
- Peel the ginger by scraping off the skin with a spoon and roughly chop
- Peel and roughly chop the shallots
- Peel the garlic
- Trim and roughly chop the lemongrass
- Rip the stems from the chillies, removing the seeds if you prefer a milder sauce
- Put the toasted seeds into the liquidiser along with the ginger, shallots, garlic and lemongrass
- Add the fresh red chillies, bird’s eye chilli, if using, peppercorns, roasted red pepper, tomato purée and the lime leaves
- Squeeze in the lime juice, catching any pips in your other hand
- Add the 10g fresh coriander, salt and a splash of water, then whizz until really smooth with no bits, adding up to 50ml of water to loosen it if necessary
- Spoon 100g of the paste into a bowl and set the rest aside to use another time (freeze it in batches of 100g)
- Cut the red and green peppers in half and cut out the stems and seeds, then cut into 2cm chunks
- Rip the stems from 2 of the chillies, removing the seeds if you prefer a milder flavour, and cut into slices
- Slice the mushrooms and halve the baby corn
- Put the pan back on a high heat and add the oil
- When it’s hot, add the 100g curry paste and fry for 2 minutes, until the paste deepens in colour and smells amazing
- Pour in the coconut milk and vegetable stock and stir well to mix everything together
- Add the sugar, agave syrup, soy sauce, peppers, chilli, mushroom, baby corn, tomatoes and mangetout
- Drain the lychees, if using and add them to the pan
- Bring to the boil and simmer for 7–10 minutes, until the vegetables are cooked through
- Taste and adjust the seasoning, adding salt, sugar or agave syrup as required
- Spoon the curry into bowls, garnish with a handful of coriander leaves and serve alongside white rice.
ABOUT BOSH!
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