Try out Chef Jess van Dyk's Thai red curry recipe from La Colombe, cook like one of the pro's in the comfort of your own home.
|3||garlic — cloves, crushed|
|3 cm||ginger — peeled and julienned|
|45 ml||coconut oil|
|1||red onion — thinly sliced|
|2||lemongrass — crushed|
|2||galangal — dried/dehydrated|
|2||thai red curry paste|
|400 ml||coconut milk|
|45 ml||fish sauce|
|60 ml||soy sauce|
|100 g||broccoli/cauliflower florets|
|2||courgettes — sliced into thick rings|
|500 g||chicken — deboned, cubed|
|to serve — to serve|
|zoodles or instant egg noddles|
|red chilli — sliced|
If you have a pestle and mortar, crush the garlic, ginger, chilli, half of the coriander to a rough paste. (I usually just chop it small enough to use as is)
Using a heavy based saucepan, heat coconut oil and fry onions, garlic mixture along with galangal and lemongrass.
Add Thai curry paste and heat through.
Now add coconut milk, fish sauce, soy and lime leaves and gently simmer, reducing a little bit and infusing everything together.
Add the vegetables and simmer gently.
In a separate pan on high heat, fry the chicken until golden but not cooking it through.Season with a pinch of salt and add to coconut ‘broth’.
Gently simmer over very low temperature until chicken is cooked.
Adjust seasoning and finish with chopped coriander and fresh lime juice.
Serve over zoodles or egg noodles. (or even sticky rice).