Thai vegetable coconut curry

This Thai coconut curry is stacked with vegetables and only takes 20 minutes to put together! It’s made using my homemade Thai red curry paste (keep any left over paste in an airtight container in the fridge for up to 4 days!).


INGREDIENTS

FOR THE RED THAI CURRY PASTE

  • 1 Shallot
  • 2 Garlic cloves
  • 2 Lemon grass stalks
  • 5 Kaffir lime leaf
  • 1 Thumb sized piece ginger
  • 1 Inch piece galangal (if not available use ginger)
  • 1 Red bird chilli (want less spicy? Just use ½)
  • ½ Bunch fresh coriander stalks
  • 1 ½ Tbsp. Paprika or chilli powder
  • 1 ½ Tbsp. Turmeric powder
  • 1 ½ Tbsp. Coriander seeds
  • 1 Tsp. Shrimp paste
  • 1 Tsp. Tamarind paste
  • 2 Tbsp. Fish sauce
  • ½ Lime, juiced
  • 3 Tbsp. Coconut milk to loosed the paste

FOR THE CURRY

  • 2 Medium potatoes, peeled and cut into 1 inch pieces
  • A good bunch of green beans
  • ½ Butternut squash, cut into 1,5 cm pieces
  • 150g Mixed mushrooms, sliced
  • 2 Sweet red peppers, cleaned and sliced
  • 1 Can of good quality coconut milk (Blue Dragon or any brand with over 70% coconut extract)
  • 1 Lime, juiced
  • 2 Tbsp. Fish sauce
  • A bunch of fresh coriander, roughly chopped
  • Little oil (preferably coconut oil)

DIRECTIONS

  1. Boil the potatoes for about 15-20 minutes or until ready and drain
  2. Meanwhile steam or boil the beans for about 7 minutes
  3. Fry the butternut squash until tender
  4. Sauté the mushrooms until wilted
  5. Fry the red peppers and put aside
  6. In little oil fry 3-4 Tbsp. of the Red Thai Curry paste until golden
  7. Add the coconut milk, all the cooked vegetables and let simmer for 5 minutes
  8. Season with the lime juice and fish sauce
  9. Garnish with the coriander

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