This is a lovely red curry evolved by Tim and Lynelle Stewart over some 10 years with substantial input from George and Karyn Harris.

Serves 5

Ingredients:

2 cups of wholegrain brown rice or organic white quinoa – seeds not flakes

1 red onion, diced

2 Tbsp virgin coconut oil

1-2 cloves garlic, finely chopped or minced

3 x 400mL tins of good quality coconut milk (I use TCC Premium Coconut Milk)

1/3 cup fresh basil leaves, finely chopped

1 cup of fresh coriander, finely chopped

2 Tbsp of fresh spring onion (eshallot), finely chopped (optional)

3-4 Tbsp of ‘Mae Ploy’ red curry paste or one sachet (I don’t bother making my own when this is so good AND is free from any bad vegetable oils and preservatives)

3 fresh kafir lime leaves (from an Asian supermarket), discarded after cooking

2cm  fresh lemon grass stalk, chopped finely (or put it in whole and then remove before serving)

3 Tbsp fish sauce

2 chili’s, chopped thin with seeds added (dried or fresh)

1/2 tsp ground cinnamon

1/2 tsp ground coriander seed (optional)

1/2 tsp turmeric (optional)

1 tsp grated fresh ginger (optional but well worth the effort)

1 x 400mL can butter beans (or organic chicken if you like)

1 cup cauliflower florets, chopped (optional)

1 cup jap or Kent pumpkin, cubed

1 zucchini, halved longways and diced

1/2 cup of green beans, chopped

1/2 cup of bok choy (or kale), chopped

Method:

Soak the quinoa for at least 20 minutes in cold water or overnight if you can. Then drain and rinse well through a strainer. Place in a saucepan with about 2 cups of water and bring to the boil and then simmer for 15-2o minutes. Simmer the quinoa until all the water has evaporated and it is light and fairly dry. It is unlikely you will burn it. Allow it to cool and then ‘fluff’ it up with a fork.

One you have started the quinoa (or your brown rice) cooking, saute the red onion in 2 Tbsp of organic coconut oil. Remove from heat and add the garlic to the cooling pan. Don’t let the garlic get brown or it will go bitter. Add all the coconut milk and the curry paste and mix well while gradually adding the fish sauce, coriander, basil, chili, lemon grass, kafir lime leaves and cinnamon. Add the cauliflower  and chicken (if using) first and continue to simmer for 5-7 minutes. Add the butter beans (if not using chicken), pumpkin, and simmer for 10 more minutes. Once the pumpkin is almost tender, add your greens: zucchini, beans and bok choy/ kale and simmer for 5-10 minutes on very low heat. It is desirable that the greens are cooked but not overcooked.

Serve on the warm rice or quinoa.

 

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