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Vegetable Thai red curry

Fruit and vegetables

4 small red onions, peeled and roughly chopped
16 garlic cloves, peeled
12 stalks lemongrass, outer leaves removed, core roughly chopped
8 long red chillies, stems removed
8 tbsp chopped fresh coriander (roots and leaves)
10cm/4in piece fresh galangal, peeled
4 tsp grated lime zest
1 large leek, trimmed, thinly sliced
2 garlic cloves, crushed to a paste
1 large red chilli, trimmed, finely chopped
2 carrots, peeled, roughly chopped
I small cauliflower, trimmed, cut into florets
½ small butternut squash, peeled, seeds removed, flesh cut into 2.5cm/1in pieces
175g/7oz snake or French beans, trimmed
1 x 225g/8½oz can bamboo shoots, drained
bunch fresh coriander, chopped
handful fresh beansprouts, to serve

Tins, packets and jars

250g/9oz glutinous (sticky) rice (available from Asian greengrocers)
2 tbsp Thai red curry paste (see above)
400g/14oz canned chopped tomatoes
400g/14oz coconut milk

Cooking ingredients

8 tsp chilli powder
12 tsp hot paprika
8 tsp ground turmeric
2 tsp cumin seeds
8 tbsp vegetable oil
2 tbsp vegetable oil
250ml/9fl oz vegetable stock

Other

4 fresh lime leaves
4 tsp shrimp paste (optional)
4 fresh lime leaves

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