Camden New Journal - Recipe for Thai Red Veggie Curry by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 28th August 2008

Thai Red Veggie Curry
At this time of year when it is not that tempting to stay out too long it is fun to spend more time cooking in a warm cosy kitchen.
This curry sauce is easy and once you have made your own you won’t be so keen to rush to the supermarket shelves. I know that Sainsbury’s have all the ingredients so again it is worth stocking up the cupboard.

Serves 4
One desp cumin seeds;
One desp coriander seeds;
Five red chillies, deseeded;
Four shallots, peeled and quartered;
Two cloves garlic, peeled and crushed;
Half a finger size fresh ginger, peeled and chopped;
Two stalks lemon grass, chopped;
Six Kaffir lime leaves, optional;
Pinch cinnamon powder
Half teasp turmeric;
Slurp vegetable oil;
One desp white sugar;
Salt and freshly ground black pepper;
One tbsp olive oil;
400ml tin coconut milk;
225g French beans, topped tailed and cooked;
225g frozen broad beans, cooked;
125g broccoli, cooked and cut up;
Six-eight spring onions, finely chopped;
Two tomatoes, chopped;
Garnish: lime wedges, Fresh coriander, torn up
225g white rice, cooked and kept warm;

Method
Put all the ingredients down to and including the salt and freshly ground pepper into a blender and whiz for about four minutes.
Put the olive oil into a saucepan and then add one tablespoon of the curry paste. Cook on a low heat for about five minutes.
Turn up the heat and add the coconut milk, bring to the boil and simmer for about four minutes to infuse the flavours.
Add the French beans, broad beans and broccoli, spring onions and tomatoes and simmer for a further four minutes.
Check the taste for seasoning and then serve with the warmed white rice and garnish with the lime wedges and coriander.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk

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