thai vegetable curry
How to make thai vegetable curry recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
500 g (1 lb) butternut squash, peeled, deseeded and cut into chunks
2 red peppers, cored, deseeded and cut into chunks
175 g (6 oz) baby corn, halved
250 g (8 oz) cauliflower florets
2 tablespoons Thai green curry paste
2 × 400 g (13 oz) cans coconut milk
150 ml (¼ pint) vegetable stock
175 g (6 oz) sugar snap peas
2 tablespoons cold water
1 tablespoon cornflour
4 tablespoons chopped fresh coriander
Thai jasmine rice, to serve (optional)
Method:
Place the squash, red peppers, corn and cauliflower in a large, heavy-based saucepan, add the curry paste, coconut milk and stock and bring to the boil. Reduce the heat, cover with a lid and simmer for 15 minutes until the vegetables are tender, adding the sugar snap peas for the final 5 minutes of cooking.
Blend the measured water with the cornflour, add to the curry and cook, stirring constantly, until it thickens slightly. Stir in the coriander and serve with Thai Jasmine rice, if liked.
For Thai corn & cauliflower curried soup, dice 250 g (8 oz) cauliflower florets and place in a large, heavy-based saucepan with 2 × 400 g (13 oz) cans coconut milk, 2 tablespoons Thai green curry paste, 150 ml (¼ pint) vegetable stock and 175 g (6 oz) halved baby corn.
Cook, stirring occasionally, for 9 minutes over a high heat. Stir in 4 tablespoons chopped fresh coriander before serving. Total cooking time 10 minutes.
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