Homemade Thai Curry Sauce
I didn’t think I would ever be posting a curry recipe that used chilli. I am so averse to really spicy food. We never had it growing up so I am not used to it. However, Riverford kept sending chillis to me last year so I started to experiment. I love that I can make this sauce super quickly, and use it as a base to a very quick evening meal. I soak the rice in the morning and then throw it all together later, ready for dinner. I have included how I use the sauce below, but you could use it however you fancy.
Ingredients:
90g fresh coriander
1 red chilli (use 2 or 3 if you like it hotter - mine is very mild - I also take the seeds out, leave them in if you like the heat)
8 cloves of garlic
A big thumb of ginger peeled
1 small-medium white onion
2 red romano peppers
Juice of 1 lemon
Juice of 1 lime
1 tbsp ground turmeric
1 tsp ground cumin
1/2 tsp ground coriander
1 tbsp maple syrup
A good grind of sea salt
A really good grind of black pepper
Method:
Put it in the blender and blend it all!
How do I use it?
I cook off one head of organic broccoli and one head of cauliflower, with 2 medium sized sweet potatoes, which I have chopped small in some coconut oil. Once it is starting to soften slightly I throw in the curry sauce, with a can of Biona organic coconut milk. I then cover and let it simmer, adding more water as needed, until the vegetables are nearly cooked to the way I like them. I then add in 2 cans of organic chickpeas (drained and rinsed), and adjust the salt to taste. I also add in 1-2 drops (start with less and add more as you prefer) of pure Lemongrass essential oil (make sure to pick a brand that is pure enough to safely ingest) - super handy as organic Lemongrass is not easy to get hold of.
I serve it with either brown rice (pre-soaked for easier digestibility (see why here) and cooked) or white basmati rice (which I again soak before, and then I cook it in one can of Biona coconut milk, and the rest water - that’s for 2 cups of rice before soaking).
The photos below are of the delicious, colourful ingredients in the blender before I blitz it, and then the final meal (this was actually leftovers for lunch on Friday, after the main meal on Thursday evening).
Tag me @rochelle.a.hubbard on Instagram if you make it! I’d love to see it. You can also join me on Telegram here.