Vegetable Curry

Vegetable Curry

Prep Time

 

Cook Time

 

Serves

 

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.

Ingredients

  • 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

Preparation

  • 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.

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