For the longest time, I debated on whether to share this recipe. After all, this is not your good looking Thai Red Curry or Green Curry. It's in fact, a very boring shade of brown. But then, this is brown for a reason. The red color in the traditional curry comes from a mix of dried red and fresh bird eye chillis. If you are a chilli wimp like me, the brown curry is the one for you. It's got all the flavour of the red curry but much, much less heat. This version's also adapted for my vegetarian tastes, and has no fish sauce or shrimp paste. So go ahead, make this piping hot bowl of comfort for a rainy day lunch. Ingredients For spice paste 1 tsp coriander seeds, toasted on a dry pan 1lemongrass stalk, without the woody end - finely chopped 1/2 tsp whole peppercorns 1 inch piece of galangal, peeled and roughly chopped 2 shallots, peeled and roughly chopped 4 garlic cloves, peeled 2 kaffir lime leaves 2-3 cilantro stems, roughly chopped (don't use the le
