Ingredients
Serves 2
curry paste
Method
- Start by making the curry paste. Add the paste ingredients into a mortar and pestle, except the tops of the lemongrass, which will be used later. Add a few ingredients at a time so that it’s easier to grind. Start with the drier ingredients, then work your way to the wetter ingredients. Keep adding more ingredients until you achieve a smooth paste.
- To make the curry, add the vegetable oil to a medium saucepan over medium heat. Add the paste and fry for 4–5 minutes. Cook the paste until it starts to catch a little on the pan and becomes very fragrant. Add a little more oil if you need to, or otherwise turn down the heat.
- Finely slice the reserved lemongrass tops. To the saucepan, add the coconut milk, banana blossom, water, stock powder, and sliced tops of lemongrass. Stir and bring to a low simmer. Cook for 15–20 minutes to infuse the flavours. Taste and adjust to your liking.
- Serve in bowls and garnish with and some fresh coriander leaves and slices of red chilli. Add a squeeze of lime and enjoy with a side of rice.
TIPS:
- Banana blossom is a nutritious wholefood, plant-based meat alternative, comprised of tear-shaped flowers found at the end of a banana cluster. It is widely stocked in the canned food section at most supermarkets.
- Vegan fish sauce is made with soy beans and vegetable seasonings, and is also stocked at most supermarkets.
- You’ll love making your own red curry paste; however, if you’re in a hurry, you can always use a pre-made one, such as the Maesri brand, which is vegan, oil free, and easy to find in mainstream supermarkets and Asian grocery stores.
