TrueBrodo curry with homemade paste

For 4 people

curry paste

• 2 tsp cumin seeds

• 2 tsp coriander seeds

• 2–4 chilies , fresh or dried (depending on spiciness)

• 3–4 cloves of garlic

• approx. 25 g ginger (thumb piece)

• 2 stalks of lemongrass (only the soft inside)

base

• 2-3 tbsp coconut oil or cooking butter

• TrueBrodo + Water

  • With meat: ½–1 glass of TrueBrodo (≈180–400 ml) + water as needed , until the meat is just covered.

  • Vegetables only: 1 glass of TrueBrodo (≈370–400 ml) + ½–1 glass of water (≈180–400 ml).

  • (1 TrueBrodo glass ≈ 370–400 ml)

Meat (an option – or leave it out)

• Chicken: 4 chicken thighs or 2–3 carcasses (total approx. 800–1000 g)

• Beef: 400–500 g sliced ​​beef

Vegetables (depending on season, desire & availability – add or omit)

• Carrots 2–3 pcs. (≈250 g) – add earlier

• 1 large zucchini (≈300–400 g) – do not add salt

• Tomatoes 3–4 pcs. (≈400 g) – at the end

• Eggplants 1–2 pcs. (≈400–600 g) – salt beforehand and marinate briefly to remove bitter substances

• plus and/or any vegetables from the fridge

To round off

• Coconut milk : approx. 100–200 ml, stir in at the very end (amount according to taste)

• Side dish: 300 g jasmine rice

Preparation (short)

1. Paste: Grind ingredients in a mortar and pestle to form a paste.

2. Toast: Heat oil, toast the paste for 30–60 seconds until fragrant.

3. Liquid & Main Ingredient:

   • With meat: Add meat, just cover with 1/2–1 cup of TrueBrodo and water. Simmer gently for 45–60 minutes (smaller pieces cook faster).

   • Vegetables only: 1 jar of TrueBrodo + ½–1 glass of water; cook vegetables directly in it – ready in no time.

4. Vegetables: Add hard vegetables first (carrots), then zucchini and tomatoes towards the end. Add eggplant only with salt.

5. Coconut milk: Stir in, do not boil .

6. Rice & Serving: Cook rice, serve curry with rice.

Notes (at the back)

• Turmeric optional: If you like, add 15-20 g of fresh turmeric or 1 teaspoon of ground turmeric to the paste.

• With meat → tends to require less broth. / Only vegetables → more broth.

• Add enough water so that what is to be cooked is just covered .

• Vegetables are free: add or leave out – use what’s there (works with practically any vegetable).