Roughly chop the chilli (keep the seeds if you like it hot), peel and dice the ginger,lemongrass, garlic and shallots. De stem the lime leaves and chop. Add these to the rest of the sauce ingredients blend to a smooth paste using a pestle and mortar or a food processor.
Peel the butternut and cut into 1 inch dice. Top and tail the beans and cut into 1 inch pieces, dice the aubergine into 1 inch dice.
Rinse the rice under cold water until it runs clear. Soak for 10 minutes with the water, salt and lime leaves. Bring to a boil and cook for 5 minutes.
Then turn the heat to low and simmer for 5 minutes. Remove from the heat, cover tightly with cling film and allow to steam for 10 minutes.
Cook the butternut and aubergine in a large saucepan with a little of the peanut oil, when it browned add the curry paste and cook for a minute or two. Then add the coconut milk, simmer for around 10 minutes add the beans for the last five minutes cooking.
Serve in a bowl with the jasmine rice alongside and finish with some chopped coriander
«This curry paste will last well if you don't add the coconut milk so make more than you need and save yourself some work next time you want to cook curry.»
Red Curry is one of Thailand's greatest exports and duck is the ideal accompaniment. In this class you will learn to balance a number of flavours and spices as you make a red curry paste from scratch. A quick and easy curry to put together and a definite show stopper fo...