Sunday, September 16, 2007

Red Thai Vegetable Curry

This is another one of those dishes that are marvellous at vaccumming up the sad vegetables left in the crisper drawer, and turning them into something delish. I've specified you use one tablespoon of red curry paste, but check the heat as you go - some brands are much hotter than others.

Red Thai Vegetable Curry

2 large potatoes, peeled and diced
1/2 sweet potato (or one small one), peeled and diced
2 carrots, peeled and diced
1 head broccoli, cut into florets
1 tablespoon red curry paste
1 tablespoon cooking oil
400 gram tin coconut milk
1/2 cups (125ml) water
Rice, to serve

1 - Heat the oil in a large pan over a medium high heat, and add the red curry paste. Let cook for a minute or two, or until the paste smells fragrant, then add the potatoes, sweet potato and carrots. Stir the vegetables around until they are coated in the paste.

2 - Add the coconut milk and water, and bring to the boil. Turn down to a simmer, and cook for 15 - 20 minutes, or until the vegetables are just tender.

3 - Add the broccoli, and cook for 5 minutes more, or until the broccoli is tender. Serve in large bowls over the rice.

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