Thai Style Red Curry Sauce + Better Naked Thai Cakes

Name: Thai Style Red Curry Sauce + Better Naked Thai Cakes
Prep time: 10 min
Total time: 30 min
Ingredients: 2 Lemongrass stalks; 6 Birdseye Chillies; 2 Sweet Red Pepper; 5 Shallots; 1 Thumb size piece of ginger, peeled; 6 Garlic Cloves; 3 Kaffir Lime leaves (rehydrated if using dried); 1 Zest + Juice of one lime; 1 tsp Cumin Seeds; 1 tsp Coriander Seeds; 1 tsp White Pepper; 1 Coconut Milk; 1 tbsp Soy Sauce

May 26, 2022

Aromatic curry sauce that brings all the flavours of Thailand. Add/remove Birdseye chillies to taste.

Prep: 10 mins
Cook: 20 mins

Ingredients

Curry Paste

2 Lemongrass stalks

6 Birdseye Chillies

2 Sweet Red Pepper

5 Shallots

1 Thumb size piece of ginger, peeled

6 Garlic Cloves

3 Kaffir Lime leaves (rehydrated if using dried)

1 Zest + Juice of one lime

1 tsp Cumin Seeds

1 tsp Coriander Seeds

1 tsp White Pepper

You’ll also need

1 Coconut Milk

1 tbsp Soy Sauce

Directions

1Place your Better Naked Thai Cakes into a preheated oven for 16 minutes.

2Now to make the curry paste. Trim/peel all the items and add to a food processor and blitz into a paste. You’ll need 4 tablespoons of this for the curry and the rest can be divided and frozen.

3Add the curry paste to a little hot oil in pan and cook for 3-4 minutes until fragrant. Add the coconut milk and the soy sauce and cook through. Season to taste.

4Remove the Thai cakes from the oven and serve with the curry sauce. I also served with steamed broccoli, sticky rice and some pickled courgette.

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Thai Style Red Curry Sauce + Better Naked Thai Cakes

Ingredients

Directions

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