Red Thai Bean Curry

This is definitely one to try, off all the dishes this is my favourite

Once you’re mastered the art of making your own Thai curry paste you’ll never buy it again. It takes a bit of a shop to get all the gear at first, but all the big supermarkets sell Thai ingredients now, even fresh lime leaves. Yon won’t need all the curry paste, so keep it in an airtight jar in the fridge. Incidentally, try adding a dollop of the pasta to creamy mashed potato – divine..

Feeds 4

Ingredients

400ml tin of coconut milk
100ml/3 ½ fl oz stock
225g/8oz cooked fine beans
225g/8oz cooked broad beans
1 bunch of spring onions, finely chopped
2 tomatoes, chopped
lime wedges and fresh coriander leaves, to serve

For the Curry Paste

10 Black Peppercorns 12 kaffir lime leaves
2 tsp cumin seeds pinch of ground cinnamon
2 tsp coriander seeds ½ tsp turmeric
10 red chillies (deseeded if you like) splash of vegetable oil
5 shallots splash of chilli oil
2 garlic cloves, crushed 1 tbsp palm sugar
piece of fresh ginger salt
6 stalks of lemon grass 2 tbsp vegetable oil for frying

Method

To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them all with the other paste ingredients except the oil into a blender and blitz until smooth – it takes a good 5-10 minutes.

Warm the oil in a pan and add four good spoonfuls of paste (one per person). Cook on a low heat until it becomes fragrant.

Crank up the heat and add the coconut milk and stock and bring to the boil. Boil for 3 minutes.

Add the fine and broad beans, onions and tomatoes and simmer for about 4 minutes.

Divide the luscious curry between four bowls and garnish with lime wedges and coriander and serve with rice.


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