Red curry, vegetable root and berries. Easy, tasty, healthy!
3 dry spur chilies, seeds removed
3 garlic cloves
1 lemongrass stalk, finely chopped
1 cm galangal
1 teaspoon salted soy beans
Rehydrate chilies in hot water for about 5-10 minutes. Then drain and chop roughly. Add little by little chilies and other ingredients into a stone mortar (it's easier to pound if you add the ingredients little by little). Pound until smooth.
Vegan curry sauce
Curry paste prepared according to the above recipe
270 g taro root, peeled and cut in 6 equal pieces
1 tablespoon goji berries
150 g coconut cream
400 ml vegetable stock
0.5 teaspoon salt
1 tablespoon coconut sugar
1 tablespoon soy sauce
1 fresh red spur chili, sliced
1 kaffir lime leaf, very thinly sliced
In a sauce pan, on medium heat, dissolve the curry paste in 2 tablespoons of coconut cream. Add taro root, goji berries, vegetable stock and salt. Bring to a boil, then cook on low heat with a lid for about 8 minutes.
Add the rest of the coconut cream + sugar and soy sauce. Cook 2 more minutes. Taste to adjust the seasoning.
Transfer in serving bowls then garnish with chili and kaffir lime leaf.