2fresh red Fresno chilistake out seeds if you don’t like it spicy., take off stem and chop in quarters
3garlic clovespeeled and left whole
¼cupshallot30g, chopped
1stalk of lemongrassuse bottom third, peel off outer layers and then chop.
1tablespoonpeeled galangal10g, chopped
1thumb size piece of gingerpeeled and chopped
1teaspooncumin powder2g
1teaspooncoriander powder2g
½teaspoonsalt4g
3tablespoonswater45ml
CURRY
¼cupwater for cooking the veggies
2green onionschopped
3tablespoonschili pastesee paste recipe above
2cupsbroccoli165g, chopped
2cupsmushrooms150g, sliced
1red pepperchopped
2cupsgreen cabbage175g, chopped
3cupsveggie broth
½cupfull fat coconut milk
¼cupThai basil leavesleave whole
Soy sauce or sea salt to taste
Instructions
PASTE
Place all ingredients into a blender and blend until smooth.
If your blender isn’t very powerful you may want to put the ingredients into a food processor first and then transfer to a blender to make it smooth.
Store in the refrigerator.
CURRY
Place the 1/4 cup water in a large pot and when the water just starts to steam, add the onions and chili paste and cook for 2-3 minutes on medium heat, stirring occasionally.
Add the broccoli, mushrooms, red pepper and cabbage, and stir until all the ingredients are combined.
Add the veggie broth, coconut milk and basil leaves and simmer for 15 minutes, or longer if you like your veggies really soft.
Allow to cool off a bit and then add soy sauce or sea salt to taste.
Serve with brown rice or eat as is.
Notes
Thai basil can be found at all Asian grocery stores and sometimes at regular grocery stores. Thai basil is slightly stronger than regular basil and the flavor is more stable under high heat than regular basil, hence its appearance in a lot of Asian curries and soups. If you can’t find it, you can use regular basil, just throw it in at the very end of cooking.