Thai Vegetable Curry
photo by Enjolinfam
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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)
- pepper
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Ofcourse this photo isn't actually me, but it's a pic i came across one day and just loved it!
Moving on...
I'm an Aussie girl and i absolutely love living here (in the food sense lol!) because it's so easy to access foods from all sorts of cultures and it's all so easily accessible! I work in a cafe which is quite fitting, and it's great because i'm around food all the time (and it's free...!). I do a heck of a lot of dancing and am about to enter year 12 (argh, exams and hard work!) so i do a lot of cooking as a way of relaxing. Also a bit of a healthy nut, and i don't tolerate dairy too well, so i'm always looking out for ways to make a recipe healthier and how to make it without dairy! I still enjoy cooking with everything (even if i don't eat it!) and most of the time it's passed onto the rest of the family (who are definitely happy with me doing the cooking fairly regularly!)
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