Homemade Curry paste

• To make homemade red curry paste combine all ingredients below in a blender
• (this makes enough for 4 x 4 portion curries)
• 1 shallot peeled and chopped
• 1 stalk fresh lemongrass
• 1 to 2 red chilies or (1/2 to 1 teaspoon cayenne pepper)
• 4 cloves garlic
• 1-inch piece galangal or ginger peeled and sliced
• 2 tbsp. gluten free tomato ketchup
• 2 tbsp. of gluten free soy sauce
• 2 tbsp. lime juice (freshly squeezed)
• 3 tbsp. reduced fat coconut milk
• 1 tsp. sugar
• 1 tsp. ground cumin
• 3/4 tsp. ground coriander
• 1/4 tsp. ground white pepper
• Alternatively use 2 tablespoons of gluten free red curry paste

Nutrition information of homemade curry paste (per serving)

For the main dish

• 2 tbsp. of curry paste
• 200g of long grain or jasmine rice
• 1 tbsp. coconut oil
• 1 large onion, peeled and sliced
• 1 large, sweet potato peeled and diced small
• 1 tbsp. finely grated fresh ginger
• 2 cloves garlic, minced
• 1 red and 1 yellow pepper, seeds removed and sliced
• 3 carrots, peeled, slice diagonally
• 1 tin (400ml) reduced fat coconut milk plus a ½ cup of water
• 100g of kale with stalks removed
• 100g of mange tout or sugar snap peas (washed)
• 1 ½ tsp brown sugar
• 1 tbsp. gluten free soy sauce soy sauce
• 2 tsp fresh lime juice
• 20g of chopped fresh coriander

*Cooked chicken or salmon could be added if you would like to make meat to this meal.