Recipes: BOSH

We’ve picked three of our favourite recipes from the newly re­leased BOSH! The bi­ble for those look­ing to in­clude less meat in their diet.

No. 1 Magazine - - SCOTLAND’S NO.1 -

Thai Red Curry

SERVES 4

IN­GRE­DI­ENTS:

• 1 red pep­per

• 1 green pep­per

• 1 fresh red chilli

• 200g mush­rooms

• 60g baby corn

• 2 tbsp veg­etable oil

• 1 x 400ml tin co­conut milk

• 150ml veg­etable stock

• 1 tbsp palm sugar (or reg­u­lar sugar)

• 2 tbsp agave syrup

• 4 tbsp soy sauce

• 160g baby plum toma­toes

• 50g mangetout

• ½ x 425g tin ly­chees, op­tional

Thai Red Curry Paste

• 1 tsp cumin seeds

• 2 tbsp co­rian­der seeds

• 2cm piece fresh ginger

• 5 shal­lots

• 5 gar­lic cloves

• 2 lemon­grass stalks

• 3 fresh red chill­ies

• 1 red bird’s eye chilli, op­tional

• 1 tsp black pep­per­corns

• ½ roasted red pep­per

• 2 tbsp to­mato purée

• 3 kaf­fir lime leaves

• ½ lime

• 10g fresh co­rian­der

• 2 tsp salt

• 50ml wa­ter

METHOD:

To make the curry paste, scat­ter the cumin and co­rian­der seeds into a pan and toast for 2 min­utes. Peel the ginger, shal­lots, lemon­grass and gar­lic and roughly chop. Rip the stems from the chill­ies, re­mov­ing the seeds if you pre­fer a milder sauce. Put the toasted seeds into a liq­uidiser along with the ginger, shal­lots, gar­lic and lemon­grass. Then add the fresh red chill­ies, bird’s eye chilli, roasted red pep­per, to­mato purée and squeeze in the lime juice. Add the fresh co­rian­der, salt and a splash of wa­ter, then whizz un­til re­ally smooth, adding up to 50ml of wa­ter to loosen it if nec­es­sary. Spoon 100g of the paste into a bowl and set the rest aside to use an­other time or freeze it in batches of 100g. Cut the red and green pep­pers in half and cut out the stems and seeds, then cut into chunks. Rip the stems from 2 of the chill­ies, re­mov­ing the seeds if you pre­fer a milder flavour, and cut into slices. Slice the mush­rooms and halve the baby corn. Put the pan back on a high heat and add the oil. When it’s hot, add the 100g curry paste and fry for 2 min­utes, un­til the paste deep­ens in colour. Pour in the co­conut milk and veg­etable stock and stir well to mix every­thing to­gether. Add the sugar, agave syrup, soy sauce, pep­pers, chilli, mush­room, baby corn, toma­toes and mangetout. Drain the ly­chees, if us­ing and add them to the pan and bring to the boil and sim­mer for 7–10 min­utes, un­til the veg­eta­bles are cooked through. Spoon the curry into bowls, gar­nish with a hand­ful of co­rian­der leaves and serve along­side white rice.

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