The snazziest Thai curry you’ll have the pleasure of eating. A creamy sauce snapping with fresh ginger, swimming with broccoli, and strewn with spring onion, peppers, and cashews. The best part? Lush black rice…
JAZZY THAI RED CURRY
JAZZY THAI RED CURRY
with black rice, piquanté peppers & charred broccoli
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Black Rice
- Broccoli Florets
- Carrots
- Cashew Nut Pieces
- Coconut Cream
- Fresh Ginger
- Piquanté Peppers
- Spring Onion
- Thai Red Curry Paste
- The Real Food Factory Hemp Seed and Coriander Pesto
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SULTRY BLACK RICE
Rinse the black rice and place in a pot over a medium heat. Submerge in 300ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 30-35 minutes, with the lid on, until the water has been absorbed. On completion, it should be cooked but still bouncy. If starting to dry out during the cooking process, incrementally add water to continue. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside for serving.
TOASTY CASHEWS & TASTY STOCK
Boil the kettle. Place a pot (large enough for the curry) over a medium heat. Toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Roughly chop when cool enough to handle. Dilute the stock with 100ml of boiling water.
CHAR THE BROC
Return the pot to a medium-high heat with a drizzle of oil. When hot, char the broccoli pieces for 4-5 minutes until gorgeously brown but still crunchy. Remove from the pot on completion.
CURRY TIME
Keep the pot over the heat and add another drizzle of oil. When hot, fry the carrot chunks for 3-4 minutes until slightly softened and beginning to brown. Add the grated ginger and Thai red curry paste (to taste) and fry for a minute until fragrant. Slowly whisk in the coconut cream and diluted stock. Keep whisking until the liquid blends with the curry paste. Pop on the lid, leaving it slightly ajar. Allow to simmer for 6-8 minutes until reduced by a quarter.
BRING BACK THE BROC
When the curry has 2-3 minutes to go, stir in the charred broccoli and allow to simmer for the remaining time until reheated. Season to taste and remove the pot from the heat on completion.
THAI RED VEGGIE GLORY
Spoon some silky Thai red curry into a bowl – go big on the sauce! Sprinkle over the chopped piquanté peppers, toasted cashews, and sliced spring onion. Dollop with the hemp seed and coriander pesto and serve with the black rice on the side. Yum!
Black Rice - 100ml
Cashew Nut Pieces - 15g
Vegetable Stock - 10ml
Broccoli Florets - 150g
Carrots - 120g
Fresh Ginger - 15g
Thai Red Curry Paste - 15ml
Coconut Cream - 100ml
Piquanté Peppers - 25g
Spring Onion - 1
The Real Food Factory Hemp Seed and Coriander Pesto - 15ml
SULTRY BLACK RICE
Rinse the black rice and place in a pot over a medium heat. Submerge in 600ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 30-35 minutes, with the lid on, until the water has been absorbed. On completion, it should be cooked but still bouncy. If starting to dry out during the cooking process, incrementally add water to continue. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside for serving.
TOASTY CASHEWS & TASTY STOCK
Boil the kettle. Place a pot (large enough for the curry) over a medium heat. Toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Roughly chop when cool enough to handle. Dilute the stock with 150ml of boiling water.
CHAR THE BROC
Return the pot to a medium-high heat with a drizzle of oil. When hot, char the broccoli pieces for 5-6 minutes until gorgeously brown but still crunchy. Remove from the pot on completion.
CURRY TIME
Keep the pot over the heat and add another drizzle of oil. When hot, fry the carrot chunks for 4-5 minutes until slightly softened and beginning to brown. Add the grated ginger and Thai red curry paste (to taste) and fry for a minute until fragrant. Slowly whisk in the coconut cream and diluted stock. Keep whisking until the liquid blends with the curry paste. Pop on the lid, leaving it slightly ajar. Allow to simmer for 8-10 minutes until reduced by a quarter.
BRING BACK THE BROC
When the curry has 2-3 minutes to go, stir in the charred broccoli and allow to simmer for the remaining time until reheated. Season to taste and remove the pot from the heat on completion.
THAI RED VEGGIE GLORY
Spoon some silky Thai red curry into a bowl – go big on the sauce! Sprinkle over the chopped piquanté peppers, toasted cashews, and sliced spring onion. Dollop with the hemp seed and coriander pesto and serve with the black rice on the side. Yum!
Black Rice - 200ml
Cashew Nut Pieces - 30g
Vegetable Stock - 20ml
Broccoli Florets - 300g
Carrots - 240g
Fresh Ginger - 30g
Thai Red Curry Paste - 30ml
Coconut Cream - 200ml
Piquanté Peppers - 50g
Spring Onion - 2
The Real Food Factory Hemp Seed and Coriander Pesto - 30ml
SULTRY BLACK RICE
Rinse the black rice and place in a pot over a medium heat. Submerge in 600ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 30-35 minutes, with the lid on, until the water has been absorbed. On completion, it should be cooked but still bouncy. If starting to dry out during the cooking process, incrementally add water to continue. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside for serving.
TOASTY CASHEWS & TASTY STOCK
Boil the kettle. Place a pot (large enough for the curry) over a medium heat. Toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Roughly chop when cool enough to handle. Dilute the stock with 150ml of boiling water.
CHAR THE BROC
Return the pot to a medium-high heat with a drizzle of oil. When hot, char the broccoli pieces for 5-6 minutes until gorgeously brown but still crunchy. Remove from the pot on completion.
CURRY TIME
Keep the pot over the heat and add another drizzle of oil. When hot, fry the carrot chunks for 4-5 minutes until slightly softened and beginning to brown. Add the grated ginger and Thai red curry paste (to taste) and fry for a minute until fragrant. Slowly whisk in the coconut cream and diluted stock. Keep whisking until the liquid blends with the curry paste. Pop on the lid, leaving it slightly ajar. Allow to simmer for 8-10 minutes until reduced by a quarter.
BRING BACK THE BROC
When the curry has 2-3 minutes to go, stir in the charred broccoli and allow to simmer for the remaining time until reheated. Season to taste and remove the pot from the heat on completion.
THAI RED VEGGIE GLORY
Spoon some silky Thai red curry into a bowl – go big on the sauce! Sprinkle over the chopped piquanté peppers, toasted cashews, and sliced spring onion. Dollop with the hemp seed and coriander pesto and serve with the black rice on the side. Yum!
Black Rice - 200ml
Cashew Nut Pieces - 30g
Vegetable Stock - 20ml
Broccoli Florets - 300g
Carrots - 240g
Fresh Ginger - 30g
Thai Red Curry Paste - 30ml
Coconut Cream - 200ml
Piquanté Peppers - 50g
Spring Onion - 2
The Real Food Factory Hemp Seed and Coriander Pesto - 30ml
SULTRY BLACK RICE
Rinse the black rice and place in a pot over a medium heat. Submerge in 1.2L of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 35-40 minutes, with the lid on, until the water has been absorbed. On completion, it should be cooked but still bouncy. If starting to dry out during the cooking process, incrementally add water to continue. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside for serving.
TOASTY CASHEWS & TASTY STOCK
Boil the kettle. Place a pot (large enough for the curry) over a medium heat. Toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove on completion and set aside. Roughly chop when cool enough to handle. Dilute the stock with 200ml of boiling water.
CHAR THE BROC
Return the pot to a medium-high heat with a drizzle of oil. When hot, char the broccoli pieces for 6-7 minutes until gorgeously brown but still crunchy. You may need to do this step in batches. Remove from the pot on completion.
CURRY TIME
Keep the pot over the heat and add another drizzle of oil. When hot, fry the carrot chunks for 5-6 minutes until slightly softened and beginning to brown. Add the grated ginger and Thai red curry paste (to taste) and fry for a minute until fragrant. Slowly whisk in the coconut cream and diluted stock. Keep whisking until the liquid blends with the curry paste. Pop on the lid, leaving it slightly ajar. Allow to simmer for 10-12 minutes until reduced by a quarter.
BRING BACK THE BROC
When the curry has 2-3 minutes to go, stir in the charred broccoli and allow to simmer for the remaining time until reheated. Season to taste and remove the pot from the heat on completion.
THAI RED VEGGIE GLORY
Spoon some silky Thai red curry into a bowl – go big on the sauce! Sprinkle over the chopped piquanté peppers, toasted cashews, and sliced spring onion. Dollop with the hemp seed and coriander pesto and serve with the black rice on the side. Yum!
Black Rice - 400ml
Cashew Nut Pieces - 60g
Vegetable Stock - 40ml
Broccoli Florets - 600g
Carrots - 480g
Fresh Ginger - 60g
Thai Red Curry Paste - 60ml
Coconut Cream - 400ml
Piquanté Peppers - 100g
Spring Onion - 3
The Real Food Factory Hemp Seed and Coriander Pesto - 60ml
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