Red Thai curry with bamboo, carrot and mangetout

Ingredients

Directions

1. 1

   Clean the chillies, halve them, remove the seeds. Chop the pods finely. Peel and chop garlic, coriander root and galangal root. Wash, clean and chop the lemon grass. Wash and dry lime and grate peel

2. 2

   Roast the coriander seeds in a pan without fat, remove. Peel and finely dice the shallot. Crush the coriander seeds, salt and dried chillies in a mortar. First chop half the lime zest and the remaining ingredients in the universal chopper. Finely grind all ingredients in the mortar in portions. Put the paste in a bowl and chill

3. 3

   Defrost the lotus root at room temperature. Clean and peel the carrots, cut them in half lengthwise and cut them diagonally into strips. Wash the mangetouts, clean if necessary, and cut diagonally into strips. Wash basil, dab dry and pluck leaves from the stalks. Cut the lotus root first crosswise, then horizontally in half. Drain bamboo shoots

4. 4

   Heat coconut milk. Stir in about 1 teaspoon curry paste. Add vegetables and lotus root to the coconut milk and cook for 5-7 minutes. Add the bamboo shoots and mangetouts about 2 minutes before the end of the cooking time. Halve the lime and squeeze it. Season curry, basil with lime juice, remaining peel, salt and possibly some curry paste. Arrange in bowls. Serve with jasmine rice