An aromatic curry with freshly pounded paste and TrueBrodo bone broth – with chicken, with beef or just with vegetables, depending on what you have at hand.
Preparation
Paste Pound the curry paste ingredients into a paste using a mortar.
Toast Heat the oil and toast the paste for 30–60 seconds until fragrant.
Cook With meat: add the meat, pour in ½–1 jar of TrueBrodo bone broth and water so that it is only just covered, and simmer gently for 45–60 minutes (smaller pieces cook faster). Vegetables only: add 1 jar of TrueBrodo bone broth and ½–1 jar of water and cook the vegetables directly in it – ready in no time.
Vegetables Add hard vegetables (carrots) first, courgette and tomatoes towards the end. Only add aubergines once salted. Season with salt.
Coconut milk Stir in the coconut milk at the very end and do not let it boil again.
Serve Cook the rice and serve the curry with the rice.
Tips & variations
Notes
Turmeric optional: if you like, add 15–20 g fresh turmeric or 1 tsp ground turmeric to the paste.
With meat → generally less broth. Vegetables only → more broth.
Add just enough water so that whatever needs cooking is only just covered.
Vegetables are up to you: add or leave out – use what you have (works with practically any vegetable).
