Thai Vegetable Curry
A bunch of different crunchy and colorful vegetables in a creamy sauce... I can never get enough of this yellow Thai vegetable curry!
Ingredients
- 3 oz fresh broccoli (85 g)
- 3 oz fresh cauliflower (85 g)
- 6 Brussels sprouts
- 3 oz fresh zucchini (85 g)
- 3 oz waxy potatoes (85 g)
- ½ small red bell pepper
- a handful green beans
- ½ small fresh eggplant
- 2 tbsp Thai green curry paste
- 2 cups coconut milk (480 ml)
- 1 tbsp lime juice
- 1 tsp caster sugar
- a handful fresh mint
- vegetable oil
- salt
Instructions
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Peel the potato and dice it up. Chop the rest of the vegetables into bite-size bits. Then rinse the veg and let them drain.
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Pour little splash of vegetable oil in a large wok or non-stick pan and place it over medium-high heat until hot. Then add the curry paste.
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Gently fry the paste for a minute. Then pour in the coconut milk and add the potatoes. Season with the sugar and a little pinch of salt.
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Stir and turn the heat up until the curry starts boiling gently. Put a lid on the pan and cook the potatoes for 5 minutes. Then add the rest of the chopped vegetables. Give the curry a good stir, cover again and turn the heat lower.
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Simmer the curry for 7 to 8 minutes or until the vegetables are almost tender but still crunchy. Then take the pan off the heat. Stir in the fresh mint and lime juice. Check the seasoning. Add extra salt, sugar or lime juice to taste. Divide the curry over large bowls and serve hot.
