Stimulate your senses with this great riff on the familiar curry recipe that’s also meat free. Invite over some veggie friendly friends and make an evening of it!
Bosch’s Recipe for Thai Red Vegetable Curry
1 fresh lemon grass stalk
2 cloves garlic, peeled
3 cm piece fresh galangal or ginger, peeled
Large handful of fresh coriander
2 red chillies, de-seeded
1½ tbsp vegetable oil
3-4 tbsp Thai Red curry paste
4 kaffir lime leaves, torn, or 1 tbsp finely grated lime zest
2 tbsp light soy sauce
2tsp palm sugar or brown sugar
1 x 400ml tin of coconut milk
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 butternut squash, peeled, de-seeded and cut into chunks
100g spinach, washed
1. Peel off the tough outer layers of the lemon grass stalk, leaving the tender whitish centre. Chop roughly and place in the bowl of the Bosch mini chopper. Add the garlic and galangal or ginger. Remove the leaves from the coriander and add the stalks to the mix. Set aside the leaves for garnish. Process the paste until smooth adding a little water if necessary.
2. Heat a wok or large frying pan until it is just hot and add the oil. Add the red curry paste and stir-fry for 2 minutes over a medium heat being careful not to let it burn. Add the paste from the mini chopper and cook for another minute
3. Add the lime leaves or zest, light soy sauce, sugar and coconut milk. Stir in the red and yellow pepper and butternut squash. Reduce the heat and simmer for 20 minutes or until the butternut squash is tender.
4. Add the spinach, stir and allow to wilt. Finally add about half the coriander leaves and lime juice. Give the mixture a good stir. Transfer to a serving dish and garnish with the remaining coriander. Serve at once with rice.