Curried Vegetables

Ingredients:

  • 2 Green onions (scallions), sliced thinly
  • 3 cloves Garlic, crushed
  • 75 ml (5 Tbsp) Oil
  • 2 stalks Lemon grass
  • 45 g (1 1/2 oz) Curry powder
  • 5 g Shrimp paste (optional)
  • 2 Dried chili peppers, chopped
  • 250 ml (1 cup) Coconut milk
  • 250 ml (1 cup) Broth
  • 1 tablespoon Nuoc cham sauce
  • 2 Lime leaves
  • 115 g (4 oz) Carrots
  • 115 g (4 oz) Green beans
  • 225 g (8 oz) New potatoes, peeled and quartered
  • 1 Eggplant
  • Salt


Method:

  1. Prepare vegetables. 
  2. Remove outer leaves and tough tops and trim ends of lemon grass. Slice as finely as possible. 
  3. Trim beans and peel carrots. Cut both vegetables diagonally into 1 1/2 in pieces. 
  4. Slice eggplant into 1 in rounds, salt, let stand 10 minutes. Drain liquid and quarter each round. Heat oil in a heavy based pan, add green onions (scallions) and garlic. 
  5. Sauté until just golden. 
  6. Add curry powder, shrimp paste if desired, lemon grass and chillie. Cook for 6 minutes. 
  7. Add broth, coconut milk, nuoc cham sauce and lime leaves or citrus peel. 
  8. Cover and bring to boil. Reduce heat to medium, add carrots, potatoes, beans and eggplant. Partially cover and simmer until vegetables are tender and liquid has reduced.

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