After three days in Thailand, I came back home and really craved Thai food. Luckily, I came back with a whole load of curry and Pad Thai pastes! I also really want to cut down my intake of meat, so I decided to go for a vegetable curry.
The good thing is that there was a Thai Red Curry recipe among Mum’s magazine clippings, so I adapted the recipe in the clipping to suit my vegetable tastes, and also used the suggestions on the back of the red curry paste packet.
Thai food is so diverse, and comforting, and really easy to make vegetarian. I mean, in theory anything can be made “vegetarian” but in terms of flavour (and my enjoyment) Thai food is delicious with or without meat.
So, I bought all the vegetables I could think of that would go well with a red curry, and cooked up a storm. Potatoes, carrots, Thai aubergine, okra, green beans, shallots.
I have to admit, that when I first tasted it, I wasn’t sure if it was too gritty. But after a day in the fridge, it improved in texture so much. So, all I can say is. Get your veggies on and get cooking.
Ingredients (serves 4)
300 g potatoes, par-boiled and cubed
300 g carrots, par-boiled and chopped
100 g Thai aubergines, halved
150 g green beans, trimmed
3 shallots, sliced
250 ml light coconut milk
1 pack Thai red curry paste (or three tablespoons from a jar)
250 ml water
Rice (cooked according to instructions)
- Fry the shallots in a large pain with some olive oil until soft, then add in coconut milk and red curry paste.
- Stir the curry paste through with the coconut milk then add the veggies and potatoes. Add the water and bring to the boil.
- Turn the heat down, and allow to simmer for 40 – 45 minutes.
- Meanwhile, cook the rice – I use a rice cooker.
- Serve up the vegetable curry, with the rice, when the vegetables are all completed cooked through.
I’m sorry for the short post, it’s been a long day – but I wanted to post the recipe.