Pure Veg Vegan Red Thai Curry
Easy, healthy and mega tasty - Just saying, you must try it :)
We favour a diet with seasonal veg, fresh taste and that which is easy to cook. This curry is perfect for Autumn and Winter. It adds warmth and light on the dim cozy days.
Serves 4
| Ingredients | |
| 2.5-inch ginger - cut into small strips | |
| 1 red chili - sliced | |
| 4 tbsp red curry paste (choose one that contains ingredients that you can pronounce and no E-numbers) | |
| 400 ml coconut milk | |
| 400 ml stock (here's a good one: Organic, Swiss vegetable vegan bouillon powder) | |
| 1 medium size organic butternut squash - peeled and chopped into 0.5 cm thickness pieces* | |
| 1 Organic lime | |
| 6-9 kaffir lime leaves (buy fresh or frozen) | |
| 1 lemon grass, cut open and squashed | |
| Oil for frying, sesame Oil is good for the Winter. It keeps you warm | |
| Serve with red rice or noodles |
| Lets do it | |
| 1) | Get your curry ingredients ready. |
| 2) | Heat a frying pan with oil. Add ginger and chili. Fry for 30-60 seconds. Then add curry paste to the pan. Fry 30-60 seconds with a few splashes of the stock water. Now add the butternut squash and once again fry for a few minutes . Add your liquids: stock and coconuts milk. Stir to combine. |
| 3) | Add 1 tsp of zest from your lime, the kaffir lime leaves and the lemongrass stick. |
| 4) | Let it simmer for 15-20 minutes with a lid on. |
| Serve with red rice and a wedge of lime. |
*Good trick is to use a potato peeler to peel the butternut squash. Less hassle and minimum waste.
