This marvelous curry dish is popular with vegetarians because of the mixture of tastes and textures.
From The Big Book of Thai Curries by Vatcharin Bhumichitr. Read our review.
- 2 tablespoons oil
- 2 cups vegetable stock
- 6 long beans, cut into 1-inch pieces
- 6 baby corn, cut into 1-inch pieces
- 6 round Thai eggplants, quartered
- 1 large carrot, cut into matchsticks
- 2 large fresh red or green chiles, sliced
- 4 fresh kaffir lime leaves, roughly chopped
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 tablespoons light soy sauce
- 30 sweet basil leaves
- 2 tablespoons RED CURRY PASTE: 10 large dried red chiles
- 2/3 ounce shallots, peeled and finely chopped (about 2 tablespoons)
- 1 1/2 ounces garlic, peeled and finely chopped (about 5 tablespoons)
- 2 tablespoons chopped fresh galangal
- 4 lemongrass stalks, finely chopped
- 2 teaspoons finely chopped kaffir lime peel
- 1 tablespoon finely chopped cilantro root
- 1 teaspoon white peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon shrimp paste
- 2 cups coconut cream
- 1 Heat the oil in a pan and stir in the curry paste.
- 2 Add the coconut cream, mixing well, then stir in the stock.
- 3 Add all the vegetables, the lime leaves, salt, sugar, and soy sauce. Stir well, then cook briefly until the vegetables are cooked to your taste.
- 4 Ladle into a bowl, stir in the basil leaves, and serve.