It is a great feeling to be able to make a curry from scratch. This red curry is spicy so cut back on the amount of chilli you add if you don't like hot curries. You could double the sauce recipe and keep half in the fridge for next time.
Beef in this curry can be swapped for chicken, seafood, lamb or vegetables.
1 small red onion chopped
1 stalk fresh or frozen lemongrass finely chopped
1-2 red chillies deseeded and finely chopped (with gloves on)
4 cloves garlic peeled and chopped
1 thumb of ginger sliced
2 Tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground white pepper
2 Tbsp fish sauce
1 tsp shrimp paste
1 Tbsp chilli powder
1 can coconut milk
2 Tbsp lime juice
1 cinnamon stick
500 grams beef rump sliced thinly
2 Tbsp coconut oil
1 eggplant diced
100 g snow peas
½ cauliflower grated or chopped in a food processor into rice
Place all of the paste ingredients except for the cinnamon stick and the coconut milk into a bullet or blender. Add 3 tablespoons of the coconut milk and blend until smooth. Heat coconut oil in a heavy based pan on medium heat and cook the curry paste until fragrant, about 1 minute.
Add the meat and cook in the paste until beef is just starting to colour. Pour in the rest of the can of coconut milk and add in the cinnamon stick. Simmer for 20 minutes and add in the eggplant. Cook for another 10 minutes until beef is tender. Finally, add in the snow peas and cook for 2 minutes making sure to not overcook to retain the crunch.
Heat a pot of water with salt added while the curry is cooking. When boiling add the cauliflower rice and cook for 4-6 minutes until just tender. Drain and serve with the curry.
-Julie Buckley (Coach/Chef)
Diabetes Clinic New Zealand
If you know someone who would like to reverse pre-diabetes or Type 2 Diabetes get them to message the Diabetes Clinic here https://m.me/diabetesclinicnz
or visit www.diabetesclinic.co.nz