Recipe by Hayley_11
This has an amazing aroma and a really large depth of flavour. If you're vegetarian or vegan just check your red curry paste as many are made with shrimp paste and/or fish sauce, but you can get some without these ingredients.
Top Review by Enjolinfam
This was a really nice vegetable curry! We used 1 small eggplant and 1 small zucchini, and added some water chestnuts. The only problem we had was that it was HOT. We used only 1 tablespoon of the red curry paste and it was still almost too hot for us. Thai curry usually is hotter than most and we do love hot curry, but next time I think we'll use only a 1/2-3/4 tablespoon of the red curry paste. Thanks Hayley!
- 1 onion, cut in thin wedges
- 1 -2 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 1⁄2 tablespoons red curry paste
- 600 ml vegetable stock (if not vegetarian chicken stock can also be used, which i find adds another layer of flavour)
- 3 kaffir lime leaves
- 250 g sweet potatoes, diced
- 250 g pumpkin, diced
- 8 baby corn, cut into thirds (or quarters)
- 1 zucchini (or 1/2 and 1/2 of each!) or 1 eggplant, diced (or 1/2 and 1/2 of each!)
- 125 g green beans, chopped
- 80 g button mushrooms, sliced
- 1 (200 g) tin bamboo shoots (optional)
Directions See How It's Made
- In a large fry pan saute onion, garlic and ginger for 3 minutes. Stir in curry paste and fry for a further 3 minutes, stirring constantly.
- Add the stock and kaffir lime leaves, bring to boil and add pepper to taste. Reduce heat and simmer for 2 minutes.
- Add sweet potato and pumpkin, cover pan and simmer for 10 minutes. Add the baby corn, zucchini/eggplant, beans, mushrooms and bamboo shoots (if using). Cover and simmer for 10-15 minutes or until vegetables are tender.
- Remove kaffir lime leaves and serve on a bed of steamed rice.