Thai Vegetable Curry
ready in 1 hr
1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Mixing bowl, 1 Wooden spoon, 1 Measuring cups, 1 Hand mixer, 1 Muffin tin (12 Mulden), 12 Baking cups, 1 Tablespoon, 1 Wire rack, 1 Bowl, 1 Whisk, 1 Kitchen scale
Peel the shallots and chop roughly. Top and tail the beans and cut into approximately 3 cm lengths. Blanch in a little boiling, salted water for 8-10 minutes, then take out with a slotted spoon, put into a sieve and refresh in ice-cold water. Drain well. Put the soya bean sprouts into a sieve, pour boiling water over them, then refresh in ice-cold water and drain.
Peel the sweet potatoes. Wash the pumpkin or squash, remove the seeds and cut both into approximately 2 cm cubes. Shred the cabbage, rinse and drain. Wash, deseed and dice the tomatoes. Trim the chilli, wash inside and out and chop finely.
Heat the oil in a wok or frying pan and stir-fry the shallots. Add the sweet potatoes, pumpkin, cabbage, chilli and kaffir lime leaves and stir-fry for about 5 minutes. Then add the diced tomato, coconut milk and stock. Stir in the sugar and simmer gently for 15-25 minutes, or until all the vegetables are cooked. Wash and trim the spring onions and cut into thin rings.
Finally, carefully mix in the beans and bean sprouts. Add soy sauce, lime juice and salt to taste and serve hot garnished with chillies and lime leaves.