INGREDIENTS
Thai Red Curry Paste
- 2 tsp Cumin seeds
- 2 tsp Coriander seeds
- 1 tbsp Paprika
- 1 tbsp Peeled & grated fresh ginger
- 1 Lemon grass stalk, trimmed & chopped small
- 1 Small red chilli, seeds removed & roughly chopped
- Zest & juice of 1 lime
- 3 Cloves garlic, squashed
- 1 tbsp Fish sauce
- 1 tbsp Sunflower oil
For the Curry:
- 1 tbsp coconut oil
- 2–3 tbsp Thai red curry paste (adjust to spice level)
- 1 can (400ml) full-fat coconut milk
- 1/2 cup vegetable broth or water
- 1 small head of cauliflower, cut into bite-sized florets
- 1 bunch of broccolini, trimmed
- 1 medium carrot, thinly sliced on the diagonal
- 1 zucchini, halved lengthwise and sliced
- 1 tbsp soy sauce or tamari
- 1 tsp coconut sugar or brown sugar (optional)
- Juice of 1/2 lime (plus wedges for serving)
- Fresh Thai basil or cilantro for garnish
- Chopped peanuts or cashews (optional for topping)
METHOD
For the curry paste
- In the Spice Grinder place the cumin and coriander seeds followed by the paprika, grated ginger and lime zest. Process until roughly ground.
- Add the chopped lemon grass, garlic, chilli, lime juice, fish sauce and oil. Process for 10 seconds or until a smooth paste forms.
- Use immediately or store refrigerated in a glass jar for up to 4 weeks.
For the curry
- Heat coconut oil in a large skillet or wok over medium heat. Add the red curry paste and sauté for 1–2 minutes until fragrant. Stir in the coconut milk and vegetable broth. Mix until the curry paste is fully dissolved into the liquid.
- Add vegetables in stages. First add cauliflower and carrot; simmer for 5–7 minutes. Then add broccolini; cook for 4 minutes. Finally add zucchini; cook for another 2–3 minutes, until all veggies are just tender.
- Add soy sauce or tamari, lime juice, and sugar (if using). Taste and adjust seasoning — add more curry paste for heat or a splash more broth if it’s too thick.
- Serve the curry over black rice. Top with Thai basil or coriander, and sprinkle with chopped peanuts or cashews if desired.