How to Cook Thai Vegetable Curry
Serves: 4
Preparation time: 10 mins
Cooking time: 35 mins
Ingredients needed to make Thai Vegetable Curry:
For the Thai red curry paste:
- 16 garlic cloves, peeled
- 4’’ fresh Thai ginger, peeled
- 4 small red onions, peeled and coarsely chopped
- 12 lemongrass stalks, outer leaves discarded and core coarsely chopped
- 4 fresh lime leaves
- 8 long red chilies, stemmed
- 4 tsp lime zest, grated
- 8 tbsp fresh coriander, chopped
- 4 tsp shrimp paste
- 2 tsp cumin seeds
- 8 tsp turmeric powder
- 12 tsp hot paprika
- 8 tsp chili powder
- 8 tbsp vegetable oil
For the curry:
- 7 oz French beans, trimmed
- ½ small butternut squash, peeled and seeded, flesh chopped into 1’’ cubes
- 2 carrots, peeled and coarsely chopped
- 2 garlic cloves, crushed
- 1 small head cauliflower, trimmer and chopped into florets
- One can (14 oz) chopped tomatoes
- 4 fresh lime leaves
- 1 large leek, trimmed and finely sliced
- 1 large Thai red chili, stemmed and finely chopped
- 8 ½ oz bamboo shoots, drained
- 9 fl oz vegetable stock
- 14 oz coconut milk
- 2 tbsp Thai red curry paste
- 2 tbsp vegetable oil
- Handful of fresh beansprouts, for serving
- Handful of chopped cilantro, for serving
Cooking instructions for Thai Vegetable Curry:
- To make the red curry paste, toss all its ingredients into a food processor and pulse them into a smooth, uniform paste.
- To cook the curry, drizzle a tbsp oil into a large wok and wait until it turns smoking hot over high heat.
- Throw in the garlic, leeks as well as chili into the wok and sauté for about 5 minutes, stirring regularly, until they soften but don’t let them brown.
- Stir in the curry paste and continue to stir fry for another couple of minutes.
- Drop in the lime leaves, followed by the chopped tomatoes as well as carrots and stir them all together along with vegetable stock and coconut milk.
- Bring the curry to a boil and then reduce it to a simmer.
- Continue to cook likewise for about 10 minutes before stirring in rest of the veggies and bamboo shoots.
- Cook them further for another 15 minutes or until the veggies are cooked through and the sauce reduces a little to appear thicker.
- Fold in the chopped cilantro and turn off the heat right away.
- Spoon it into a large serving bowl and top it up with a handful of beansprouts.
- Serve hot alongside sticky rice.
Image credit: Wikimedia Commons
