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.

3 Now stir in the peppers and lime juice. Taste, and adjust the seasoning accordingly, adding more sugar (sweetness), lemon juice (sour), or salt as needed. Stir in the cilantro, and serve immediately with some jasmine or sticky rice.

Thai red vegetable curry