Recipe from Winter 2017 issue of True Natural Health

Green or Red Chilli Paste


2 tbsp green or red chilli

1 tbsp Kaffir lime leaf

1 tbsp galangal (‘Thai ginger’, not ginger)

1 tbsp lemongrass

1 tbsp onion

1 tbsp garlic

1 tbsp ground cumin

1 tbsp soybean paste or miso
Procedure :

Place all ingredients in a food processor or mortar and pestle and blend to a smooth paste.

Thai Curry


1 tbsp oil

4 tsp chilli paste

4 Kaffir lime leaves, crushed

4 slices of galangal

4 x 5 cm pieces lemongrass stick

1 cup coconut milk

4 handfuls vegetables (mix of carrots, eggplant, green beans, bok choy)

1 cup water

2 tbsp light soy sauce

1 tbsp dark soy sauce

4 tsp Rapadura sugar or evaporated cane juice

16 leaves of Thai basil or mint

Procedure :

In a wok heat oil, add chilli paste and fry until fragrant. Add Kaffir lime leaves, galangal, lemon grass, half the coconut milk and the vegetables and cook until thickened. Add water, soy sauces and sugar and cook for couple of minutes. Add remaining coconut milk and Thai basil leaves, bring to boil, then serve.