Vegetable Curry Recipe
An authentic Thai Vegetable Curry Recipe for the vegetarian palate. This vegetable curry is mainly prepared by sauteing and simmering. and is best with a bowl of steamed rice.
People who are following a vegetarian diet love this vegetable curry. Which ever vegetables you use, this is such a tasty meal, you'll tend to forget how healthy it also is!
Ingredients
| Peanut oil | 2 Tablespoon (For the Curry Paste) | |
| 1/2 teaspoon corriander seeds | ||
| Garlic | 4 Clove (5gm), minced (For the Curry Paste) | |
| Minced ginger | 1 Tablespoon (For the Curry Paste) | |
| Shallots | 2 , chopped (For the Curry Paste) | |
| Red chillies | 3 , dried (For the Curry Paste) | |
| 1 small piece galangal | ||
| Lemon grass stalk | 1 Small (For the Curry Paste) | |
| Curry powder | 1 Tablespoon (For the Curry Paste) | |
| Cooking oil | 20 Milliliter (For the Curry) | |
| Vegetable broth | 1/2 Cup (16 tbs) (For the Curry) | |
| 3-4 kafir lime leaves | ||
| 120g of potatoes, cooked and diced | ||
| Zucchini | 120 Gram, diced (For the Curry) | |
| 120g of red pumpkin diced | ||
| 100g of small eggplant diced | ||
| Broccoli florets | 120 Gram (For the Curry) | |
| Light coconut milk | 1 Cup (16 tbs) (For the Curry) | |
| Sugar | 1 Teaspoon (For the Curry) | |
| Light soy sauce | 1 Teaspoon (For the Curry) | |
| Salt | To Taste (For the Curry) | |
| Chopped cilantro | 1/2 Cup (16 tbs), garnish (For the Curry) | |
Directions
Grind all the curry paste ingredients to make a paste.
Pour the oil in a pan and add the curry paste and kaffir lime leaves and cook till the oil oozes out.
Pour the vegetable stock/water and coconut milk and give it a good stir.
Add salt, sugar and a little soya sauce, and leave it to simmer for 5-10 minutes.
While it is simmering, cook the vegetables.
Put all the vegetables on the pan or teppan.
Sprinkle a little bit of water and cover, so that it cooks in the steam. When all vegetables are cooked, tip them into the curry and simmer to let the flavours infuse.
Serve curry with steamed rice.
Pour the oil in a pan and add the curry paste and kaffir lime leaves and cook till the oil oozes out.
Pour the vegetable stock/water and coconut milk and give it a good stir.
Add salt, sugar and a little soya sauce, and leave it to simmer for 5-10 minutes.
While it is simmering, cook the vegetables.
Put all the vegetables on the pan or teppan.
Sprinkle a little bit of water and cover, so that it cooks in the steam. When all vegetables are cooked, tip them into the curry and simmer to let the flavours infuse.
Serve curry with steamed rice.
Chef
