Thai red vegetable curry
How to make Thai red vegetable curry recipe - You could add firm tofu to this curry; it’s best bought from an Asian supermarket because it is often homemade and tastes far superior. Curry thaï de légume rouge recette
SERVES 4
Ingredients:
1–2 tbsp Thai red curry paste from a jar
1 x 14oz (400g) can unsweetened coconut milk
2 eggplants, cut into chunks
6 kaffir lime leaves, torn in half lengthwise (optional)
1¼ cups hot vegetable stock
1 tbsp palm sugar or brown sugar
splash of soy sauce
1 red bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
juice of 1 lime
handful of fresh cilantro leaves sea salt
Method:
1 Heat the curry paste in a large frying pan or wok over mediumhigh heat for a few seconds, stirring around the pan. Shake the can of coconut milk to blend, then open it and pour into the pan. Bring to a gentle boil, stirring to mix with the curry paste, and cook for 2–3 minutes until it releases its aroma.
2 Add the eggplant, lime leaves, stock, sugar, and soy sauce. Season with salt and return to a boil. Reduce the heat slightly, and simmer for about 15 minutes, or until the eggplant is soft.
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