Red Thai Curry
Step 1/ 9
Thinly slice the shallot, mince the garlic and ginger. Dice courgette, bell pepper and cut broccoli and set aside.
Step 2/ 9
Heat a wok over medium-high heat. When hot add coconut oil or rice oil to the wok together with the shallot. Saute for two minutes
Step 3/ 9
Add garlic and ginger, saute for one to two minutes
Step 4/ 9
Add red curry paste, tomato puree and the mix of spices, stir with the other ingredients and let sit for 1 minute
Step 5/ 9
Now deglace the pan with coconut milk, 2/3 of the bouillon water and add agave (or maple) syrup and stir a couple of times
Step 6/ 9
Add courgette, bell pepper to the wok and let simmer for approximately 10 minutes on low-medium heat
Step 7/ 9
In the mean time in another pan steam the broccoli for about 4 minutes and add this to the wok. The sauce should cover all the veggies. Add more liquid (water or coconut milk) if this isn't the case.
Step 8/ 9
After 10 minutes of simmering add raw cashews and squeeze the lime over the curry. Let sit for 3 minutes.
Step 9/ 9
Serve with wild rice, parsley and sesame seeds. You can also use coriander.
Enjoy your meal!