Vegetable Curry

Serves 4 

2 tbsp peanut or safflower oil 

2 tbsp Thai red curry paste, or to taste 

2 ¾ cup coconut milk 

2 ¾ cup vegetable stock 

4 kaffir lime leaves 

2 large fresh red or green chillies, coarsely sliced 

3 tbsp light soy sauce 

2 tsp sugar 

½ tsp salt 

2 cans bamboo shoots

1 cup cauliflower, cut into florets 

6 small green eggplant, quartered 

1 cup shiitake mushrooms 

Other veggies that are Thai-like 

Put oil in saucepan or wok; heat well then quickly stir in curry paste. 

Add coconut milk, mixing well. Add vegetable stock and stir briefly.

Add vegetables, lime leaves, chillies, soy sauce, sugar and salt. Stir well and cook for a few minute until vegetables are cooked to your liking.

Serve over rice.