- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 30 minutes
- Effort: medium
- 500 ml coconut milk
- 50 g carrots, sliced lengthways
- 90 g bamboo shoots
- 50 g sliced baby sweetcorn
- 200 g squid rings
- 50 g closed cup mushrooms
- 1/2 red pepper, sliced
- 50 g bean sprouts
- 1 tbsp fish sauce
- 1 tbsp sugar
- 2 red chillies, chopped
- 4 tsp fresh coriander, chopped
- 20 Thai basil
- Thai jasmine rice, or steamed rice, to serve
For the Thai red curry paste:
- 2 stalks lemongrass
- 5 clove garlic, chopped
- 3 medium red chillies, deseeded and chopped
- 3 coriander roots, chopped
- 2cm cube of ginger, or galangal
- 1 large shallot, or onion, chopped
- 1 tsp kaffir lime peel, grated
- 1 tbsp salt
- 1 tbsp white peppercorns, ground
1. First prepare the red curry paste. Peel the tough outer layer from the lemon grass and finely chop the white bulbous base, discarding the remainder.
2. Place the lemon grass, garlic, chillies, coriander roots, ginger, shallot, kaffir lime peel, salt and white peppercorns in a food processor. Process into a smooth paste.
3. To make the curry, heat a wok or large saucepan.
4. Add 250ml of coconut milk into the wok.
5. Add 3 tablespoons of the Thai red curry paste to the coconut milk (storing the remainder in the refrigerator where it will keep for up to 1 week) and stir the paste well.
6. Add in the crunchier vegetables first: the carrot, bamboo shoots and baby corn. Cook for 1 minute.
7. Add in the remaining coconut milk, then add in the squid rings, mushrooms, red pepper and bean sprouts. Cook for 2 minutes and let the sauce simmer.
8. Season with fish sauce and sugar, then add in the chillies, coriander and Thai basil leaves and stir for another minute.
9. Serve with Thai Jasmine rice or steamed rice.
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