This version of Thai Red Curry doesn't use fish sauce or shrimp paste, so it's perfect for your vegan and vegetarian friends! Give it a go!
Ingredients:
1 1/2 cup coconut milk or cream loosened with a tiny bit of water
1/2 cup Thai Red Curry Paste (see previous video)
100-150g pumpkin, skin on, cut into large pieces
1 cup broccoli florets
1 cup globe eggplant, chopped into large pieces
3-4 tablespoons water
handful of tinned baby corn spears, sliced in half
handful of Thai basil
salt
1 tsp sugar
Method:
Add 1/2 cup coconut milk to a hot wok or pan on medium-high heat. Add curry paste. Bring to simmer.
Add pumpkin, stir, turn heat to low and simmer for 10-12 minutes. Then add broccoli and eggplant, and a 3-4 tablespoons of water if it looks dry, and simmer for a further 4-5 minutes.
Then add baby corn spears, salt and sugar. Stir together to combine.
Add the remaining coconut milk, bring up to a boil on medium-high heat, then add Thai basil to finish. Stir and serve with steamed rice.
NOTE: if you cut your vegetable into smaller sizes, reduce the simmering times by a few minutes.
17 сен 2024
