3 shallots, chopped
1 lemongrass stalk, peeled and chopped
2 small red chillies, deseeded
2 garlic cloves
½ handful of coriander (cilantro)
1 fresh or dried kaffir lime leaf
1 tsp of ground coriander seeds
1 ½ tsp mild chilli powder
½ tsp turmeric
2 tsp rice syrup
½ tsp Himalayan pink salt
FOR THE CURRY
1 lemongrass stalk
1 tbsp coconut oil
5 heaped tsp curry paste
75g (3 oz) aubergine (eggplant)
400ml (14 fl oz/1 2/3 cups) coconut milk
Soy single cream
60 oz(2 ½ oz yellow pepper
45g (1 ¾ oz sugar snap
50 g (2 oz) fine Thai asparagus
65g red and yellow cherry tomatoes, halved
150ml (1/4 pint/3/4 cups) water
4 Thai basil leaves, shredded
Tamari, to taste
To make the paste, whizz all the ingredients in a blender until smooth.
Next make the curry. Peel and bash the lemongrass and chop into pieces. Heat the coconut oil and sauté the lemongrass over a low heat for 2 minutes to infuse the oil. Add the curry paste and sauté for 2 minutes.
Have the aubergine (eggplant) lengthways and thinly slice and simmer in 200ml (7 fl oz/ generous ¾ cup) of the coconut milk for 2 minuets. Cut the pepper into strips and pop into pan and simmer for 5 minuets.
Add the sugar snap peas, asparagus and tomatoes, the remaining coconut milk and as much water as required to make the consistency you like and cook 4-5 minutes, until the vegetables are just tender. Stir in the basil a splash of tamari, to taste.
I like this curry served with some jasmine brown rice or white basmati rice.
I excluded the aubergine/eggplant and chilli due to allergies, and replaced coconut milk/ soy single cream.