Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. reduce heat and simmer until slightly thickened, about 8-10 minutes. 1 red bell pepper, diced. 2 tablespoon redcurry paste. 4 cups vegetable stock
The aromas you get when you’re pounding all the ingredients together with a pestel and mortar (no blenders were used at the Thai cookery school) are unmatched, especially those of the “kaffir” lime leaves, ginseng root and galangal, none of which are readily available in SA
As I experienced when making the soup, too strong chili in the paste overpowers everything else and you want that fragrance of the green curry to play with the broccoli and spinach rather than chili blanketing it all
Pile a serving of noodles in a soup bowl and top with the piping hot soup. We are back for our tropical paradise holiday (will write a post on it soonest), and now have to deal with 'the real world' AND a cold & rainy Joburg
This one is very simple and is quite adaptable to whatever vegetables you have in your fridge. Serve in a bowl, garnishing with fresh coriander, lime wedge and some red chilli (optional)
remember that when you're working with phyllo pastry you need to work fairly quickly and keep the sheets covered in a damp tea towel to prevent them from drying out
Ingredients. This is a versatile recipe that can use any vegetables you have on hand. The culture, the beautiful heritage, the amazing landscapes, but at the same time its filled with modern wonder and city life
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