Also known as “spicy curry”, this popular Thai curry gets its name and colour from the large number of red chillies needed to prepare it. Besides plenty of red chilli paste, this aromatic curry uses coconut milk and generally includes meat, such as chicken, beef, pork, duck or shrimp, or a vegetarian protein source such as tofu. We elevated the flavours of the curry, by adding a touch of tang using our 100% natural, Lime Leaf + Lemongrass Stir Fry Sauce.
Chef’s note:
Even if you double up the recipe, leftover curry freezes well and tastes just as great even the next day
Ingredients:
- 2 tablespoons of Boombay’s Lime Leaf + Lemongrass
- 200 millilitres of Coconut Milk
- 2 to 3 Broccoli florets
- ¼ of a small Red Capsicum
- 1 tablespoon of Peas
- Thai Basil for garnish
- Salt to taste
Products Used:
1
Prep
- Wash broccoli florets, red capsicum and peas
- Cut red capsicum into small cubes and broccoli florets in equal sizes if required
2
Cook
- Heat a small saucepan and add coconut milk to it
- Add 2 tablespoons of our Lime Leaf + Lemongrass Stir Fry Sauce and mix well
- Add all the vegetables, cover and let it simmer for 10 to 15 minutes or until the vegetables have cooked through
- Season with salt and take the curry off the gas
- For the homemade version, add 50 to 60 millilitres of the first press of coconut milk after taking the curry off the heat
- Drizzle our Lime Leaf + Lemongrass Stir Fry Sauce on top as a dressing and serve with rice
3
Garnish
Thai basil is the perfect topping to enhance the curry's aroma