CHALLENGE V2.0: DAY TWO

I happily munched down my leftover slice of beef and chorizo pie while the scent wafted throughout the office, trying to remember what was scheduled for dinner tonight and if it was necessary (read = justifiable excuse) to buy a bottle of red wine on the way home.

I knew that technically this would be cheating the system of the one week challenge so decided against my urges, even though after today I felt I more than deserved a glass of happiness.

Now, up until about 6 years ago I loathed spicy food.  I could somewhat handle a bit of heat, but nothing more.  Fast forward to the present time and I think it is safe to say I am now addicted to spice.  I really believe chilli has addictive properties as I am not the only person with an ever-increasing tolerance to these demon plants.  So take this as a slight warning; the below recipe calls for a spicy red curry. Feel free to reduce the amount of curry paste, and if it's still to spicy for your precious little tongue, add more palm sugar to reduce the intensity.

thai red curry

  2 carrots, diced

  1 large broccoli head, chopped into florets

  1 medium sweet potato, diced

  2-3tbsp red curry paste (depending on how spicy you like it)

  400ml coconut cream

  1/2 cup vegetable stock

  1tbsp palm sugar, grated

  1tbsp lime juice

  4tbsp olive oil

Heat olive oil in a large pan or wok.  Add the curry paste and stir fry until fragrant.  Add half the coconut cream and stir to form a smooth paste.  Add remaining coconut cream, sweet potato and carrot and bring to a simmer.  Add the vegetable stock and cook until vegetables are softened.

Add broccoli 5-10 minutes before serving (this ensures they aren't overcooked and soggy, as my example below shows... ahem).  Add lime juice and sugar to taste and serve with brown rice.

Easy peasy.