So many delicious, experimental recipes have been lost to the annals of my poor memory, so, in the spirit of archiving, and of course in case I forget what went in to it; this curry was so tasty, it should be preserved for posterity.
6 cloves garlic
3 inch piece fresh ginger
50g fresh basil
1 tsp toasted sesame oil
Small piece galangal root
pinch cumin seeds
1 can coconut milk
juice of 1 lime
2 spring onions
1 tsp ground coriander
pinch cinnamon
pinch chilli powder
generous pinch salt
2 red and 1 green chilli peppers
1 tbsp peanut butter
1 tsp honey/sugar (vegan sugar if desired)
Blend all the above ingredients with a hand blender, in a casserole dish, until as smooth as possible, add some of the stock if this helps.
1 litre vegetable stock
1 sweet potato
1 small can water chestnuts
1/2 red bell pepper
2 pak choi
Thai ribbon rice noodles
Chop the vegetables in to whatever sizes you prefer, add the sweet potato and water chestnuts to the pan and add the remaining stock to cover.
Cook at 200 degrees C for 45-60 minutes until the sweet potato is tender, add the red pepper, pak choi and noodles and cook for a further 5 minutes. Remove from the oven, stir through more fresh basil and extra lime juice if desired.
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