Ingredients

For the sauce

white onion, roughly chopped

1 teaspoon

lemongrass

1 to 2

red chilies, deseeded (or 1/2 to 1 teaspoons cayenne pepper, or 2 to 3 teaspoons Thai chili sauce)

2 cloves

garlic

1 teaspoon

minced ginger

1 teaspoon

galangal powder

1 teaspoon

ground cumin

3/4 teaspoon

ground coriander

1/4 teaspoon

ground white pepper

2 tablespoon

fish sauce

1 tablespoon

mild paprika powder

1 to 3 tablespoon

coconut milk

lime, juice of

For the curry

A 400ml tin

coconut milk

2 tablespoons

vegetable oil

A handful of veggies, we went for bell peppers, mushrooms and tofu cubes

A handful of sliced spring onions

Fresh coriander, for garnish

"Rich and savoury, this Thai red veggie curry is the most flavourful homemade version you have had. It tastes just like the restaurant-version but don't take our word for it, try it yourself!" @Nikibakes_UK

Method

Blitz all your sauce ingredients in a food processor to create your fragrant Thai paste. If too thick, add a little more coconut milk to help blend ingredients. Note that it will taste very strong at this point, but will mellow when you add your curry ingredients plus remaining coconut milk. Also, it will turn a stronger red color once it is cooked, bringing out the red chilli colour.
Next, in a large deep pan heat your oil over a medium heat and add in 1 tablespoon of your red thai curry paste. Fry for a couple of minutes or until the aromas start to waft out of the pan.
Add in your coconut milk and mix well, forming the base of your curry. Allow to simmer for 10 minutes.
Now add in all your vegetables and turn the heat down on your curry and then allow to cook for a further 10-15 minutes, taste for seasoning, garnish well and enjoy right away!