Pineapple red Thai curry
Ingredients:
- 30g lemongrass
- 30g ginger
- 30g red onion
- 30g garlic (about 6 cloves)
- 60g red Romano pepper
- some red chillies (depending how spicy they are)
- 2 limes
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoons turmeric powder
- 1 teaspoons salt
- 0.5 teaspoon Kashmiri chilli powder
- 60 twists of black pepper (about 2 teaspoons)
- coconut oil
- 3 aubergines
- 100g cashews
- 400g can of coconut cream
- 300g green beans
- 1 pineapple
- wholegrain rice
- 20g Thai basil
Methods:
- Start boiling the rice.
- Pre-heat the oven to 180C.
- Cut the aubergine into large cubes. On a baking tray lined with baking paper, toss the aubergine cubes with a bit of coconut oil. Spread them into a single layer and bake in the oven until golden brown.
- In a separate tray, toast the cashews until they start to turn golden. Don’t forget to take them out of the oven before the aubergines are ready.
- Make the curry paste. Finely chop the lemongrass. Very roughly chop ginger (no need to peel it), red onion, garlic, Romano pepper and chillies. Place all of them in a bowl. Add zest of 2 limes and all the spices (cumin, coriander, turmeric, salt, chilli powder, black pepper). Handblender everything into a paste.
- In a heavy-bottomed pot, heat a bit of coconut oil. Add the curry paste and fry for a couple of minutes, until it smells really good. Don’t let it stick to the bottom of the pot.
- Add the coconut cream and let it simmer.
- Chop green beans into bite size pieces and add them in.
- Chop the pineapple into bite size pieces and add them in. Add water if needed.
- Once the aubergines are ready, add them and cashews into the curry. Give them 5min to get to know each other.
- Taste to adjust salt, spiciness (chilli powder), acidity (lime juice) and sweetness (unrefined sugar).
- Stir in half of the basil.
- Serve with rice, sprinkled with remaining basil and with lime wedgies on the side.