Click here for the original post
Prep Time: 10 mins
Cooking Time: 15 mins
Serves: 4-6
Recipe Source: Real Vegetarian Thai by Nancie McDermott Ingredients:
5-6
cups of Mixed Vegetables of your choice cut into bite size pieces (I
have used half each of Red/Yellow/Orange Peppers, 1 medium Potato, 1
medium Carrot, 5 Baby Corns, Few French Beans, 5 Button Mushrooms, and
Green Peas)
1 medium Onion or 4 Spring Onions, thinly sliced
1 can Coconut Milk or 2-3 cups of Coconut Milk
2-3 cups of Vegetable Stock or Water
2-3 tbsp Yellow Curry Paste
2 Kaffir Lime Leaves, thinly cut
1-2 tsp Brown Sugar
1 tbsp Soya Sauce
Coriander leaves of Spring Onion Greens for garnishing
Salt to taste
Now add
2-3 tbsp of Yellow Curry Paste and stir well. Keep stirring for 2-3
minutes till the curry paste blends well with the coconut milk and its
raw smell disappears. Add the vegetables and spring onions to it and
mix them well so that each piece is coated with coconut and curry paste
mixture.
Mix in vegetable stock or water, remaining coconut milk,
Soya sauce, kaffir lime leaves if using, brown sugar and salt to taste.
Cover and cook for 5 minutes.
Open the lid and adjust the
seasonings. Simmer the heat and let it cook uncovered for another 5
minutes till the vegetables are cooked to tender. Make sure that the
vegetables are not overcooked and retain their crunch.
Garnish with finely chopped coriander leaves and greens of spring onion and serve with aromatic bowl of Jasmine Rice and enjoy.
Labels:
Coriander,
Coriander leaves,
Cumin,
Curry Paste,
Currys,
Galangal,
Ginger,
Lemongrass,
Red Dry Chilli,
Thai Food,
Turmeric