Red Thai curry with ki wong basket
	Serves 6 + wheat free + gluten free The ki wong basket is made from Peking duck pancakes found in Chinese supermarkets. Just place two together and deep fry them at about 140°C holding them down with a ladle in the centre to form a deep well as they fry.		rice and pea Mushroom Wellington spaghetti and crostini red Thai curry goats cheese tart tatin roast vegetable waffle

	Tomato sauce A large dash of vegetable oil 1 small onion 2 cloves of garlic 400g (14oz) can of chopped tomatoes 1 dessertspoon tomato puree 1 teaspoon salt 1 dessertspoon honey	Heat the oil in a pan and sauté the fine chopped onion and garlic. Cook until soft and starting to brown. Add the chopped tomatoes and tomato puree and simmer lightly for about 20 to 30 minutes. The idea is to reduce the sauce to a thick puree that will spread nicely on the pizza. When it is thick season with the salt and sweeten with the honey. Sweeten with brown sugar if you want a vegan sauce. If you want to shorten the time it takes to make this dish use a good quality passatta or a pre made tomato sauce instead.
	Red Thai curry paste 1 bunch lemon grass 12 red chillies 1 small onion 3 cloves of garlic peel of 2 kaffir limes 1 large thumb of peeled galangal 50ml (2floz) vegetable oil 2 teaspoons salt	This recipe will make more than you need so put the excess into the freezer for the next time. Peel the outer skin of the lemon grass and chop off the thick end. Slice it into small pieces. Trim the red chillies, peel and chop the galangal and place all of the ingredients into a food processor. Whizz up until the paste is as fine as you can get it. Traditionally the paste would be ground in a pestle and mortar but I find that this quick method produces a very satisfactory result. If you can't find the knobbly kaffir limes use ordinary limes instead.
	Thai curry filling Sesame oil 2 to 3 courgettes 2 carrots 2 punnets of baby corn 2 red peppers 1 cup of peas 4 heaped dessertspoons of the Thai curry paste All of the tomato sauce 1 block of creamed coconut 12 lime leaves salt and little sugar Juice of 1 lemon Fresh coriander	Cut the vegetables into small batons or slices and mix together. The baby corn probably looks nicer just split in half lengthways Fry the vegetables in the oil in a wok over a high heat until they are starting to brown. Add the curry paste and cook through for 1 to 2 minutes. Add the tomato sauce, coconut and lime leaves and simmer slowly for 15 minutes. Season with the salt, sugar and lemon and fold in the fresh chopped coriander. The lime leaves are absolutely essential for the success of this curry so try and get the fresh ones. Dried lime leaves will do but aren't quite as aromatic. Serve with freshly cooked basmati or your favourite rice.
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