Thai Curry

This is one of many ways to make a thai curry and an easy introduction to the cuisine. You can use any vegetables you like and make the curry paste to your own taste adding more chilies if you like it hot.

Curry paste:

2-3 fresh chilies (or to taste)

4 cloves garlic

1 - 1.5 inches fresh ginger

1/2 onion

handful of fresh coriander

lemongrass (preferably fresh, I had to use jarred lemongrass)

soy sauce (or fish sauce)

oil for frying

about 500 ml coconut milk

200 g mushrooms (chuncks)

1 pepper (sliced/chuncks)

1 small courgette

1/2 block tofu (small chuncks)

salt/soy sauce/ fish sauce

lime juice

fresh coriander

- Roughly chop all the curry paste ingredients before blending, blend until smooth.

- Fry the curry paste on medium heat for about 10 minutes, then add the coconut milk and bring to boil.

- Add all the vegetables and tofu, simmer until cooked, about 20-25 minutes

- Season to taste, add some lime juice if required and garnish with some fresh coriander.

- Serve with rice or noodles.