Was funny to hear the Olympic Torch spectators sarcastically cheer anyone that happened to drive, cycle or run past. And it was also funny to see some of them blocking the roundabout... the roads were still open.
All was good in the end though. No accidents. Even managed to remember not to rub my eyes after handling the chillies (which is so painful). I may have gone a little overboard with the quantities with this one... 1.4 litres of curry paste is quite a lot, even for me. I've worked out that I can make about 45 portions of curry. So, I'm in the process of freezing it in an ice cube tray.
First Thai curry up was a chicken on. For 4 chicken breasts I used 8 tablespoons of paste, which seemed to be about right.
Thai Red Curry
I know that 1.4 litres is a large quantity to make, so I've put in the number of teaspoons to make it easier to scale down - though it does freeze well.
I first tried to make this in a food processor but the didn't do that great a job. The blender dealt with it much better.
Makes about 1.4L
4tbsp (12tsp) coriander seeds, toasted
2tbsp (6tsp) cumin seeds, toasted
7 red chillies, deseeded
12 stalks of lemongrass
1 thumb of ginger
8 kaffir lime leaves
400ml coconut milk
Toss all the ingredients into a food processor or blender and process until you get a smooth paste.
Use about 2tbsp per person.