Chase the flavors
Serves 2-3
Prep time 20 Minutes
Cooking time 20 Minutes
Ingredients
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Galangal - 2 knots
Garlic - 5-6
Lemongrass - 3-4 stalks
Basil - 6-7
Green chilli - 2
Onion - 1
Bell peppers - 1 each
Tomato paste - 1 tbsp
Lemon - 1
Refined oil - 15 ml
Coconut cream/milk - 200 ml
Light soy sauce - 1 tbsp
Chilli paste - 1 tsp
Fish sauce - 1 tsp
Honey - 1 tbsp
Carrot - 1
Eggplant - 1/2
Yellow pumpkin - 100 gms
Kafir lime leaves - 2-3
Broccoli - 1
Egg noodles - Handful
Mushrooms - 100 gms
Method
1) In a blender, make a paste using cumin seeds, coriander seeds, galangal, garlic, green chilli, basil leaves and salt.
2) To the blender, add the roasted red bell pepper, tomato paste, and lemon juice and blend it into a fine paste.
3) In a casserole, heat oil and add the red curry paste and fry it till the oil separates.
4) Add coconut milk to the paste and simmer.
5) Add soy sauce, fish sauce, chilli paste and honey.
6) Add the vegetables starting with the hardest as they will take the longest to cook.
7) Finish off the curry with the chopped kaffir lime leaves and basil leaves and add the salt and pepper.
8) Add the egg noodles to the curry and cover and cook till the noodles are cooked through.
9) Garnish with coconut cream.
10) Serve hot with condiments of choice like peanuts, lemon wedges etc.