Thai Shrimp Red Curry

Instructions

• 1

  Assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the bowl and slice the shallots. Remove and set aside. Adjust the slicer to 3 and slice the carrot, remove from the bowl. Adjust the slicer to 5 and slice the zucchini and remove.

• 2

  Heat a large saucepan over medium-high heat. Add the oil and shallots and saute for 2 minutes, or until just starting to soften. Add the curry paste and saute for 5 minutes, or until fragrant and starting to caramelize. Add the stock, bring to a boil, reduce the heat to medium, simmer for 5 minutes, or until reduced by half.

• 3

  Add the coconut cream and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until reduced slightly. Add the carrot and zucchini and cook for 5 minutes. Add the shrimp and bok choy and cook for 1 minute. Then add the fish sauce, sugar, lime juice and salt, stir and cook for a further 1 minute. Taste and adjust the seasoning with lime juice and salt, if necessary.

• 4

  Top the curry with bean sprouts and cilantro and serve with rice.