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Ingredients
Vegetable Curry Thai Style
- Ingredients
- 150 grams Cauliflower
- 150 grams Broccoli
- 150 grams Green beans
- 3 potatoes
- 2 shallots
- 1 red Bell pepper
- 4 Kaffir lime leaves
- 2 Tbsps neutral vegetable oil
- 1 Tbsp red Curry paste
- 450 milliliters Coconut milk
- 10 Baby corn cobs
- 1 Tbsp Lime juice
- 1 Tbsp Palm sugar
- 1 Tbsp Fish sauce
Rinse, trim and chop the cauliflower and broccoli florets. Rinse the green beans and cut into 4 cm (approximately 1½ inch) long pieces.
Peel, rinse and cut the potatoes into 2 cm (approximately 1 inch) dices. Peel the shallots and chop finely. Rinse the red bell pepper, cut in half, remove the seeds and ribs and cut into narrow strips. Rinse the kaffir lime leaves and cut into fine strips.
Heat oil in a wok and saute the shallots until translucent. Add in the curry paste and saute for 3-4 minutes, stirring constantly. Pour in the coconut milk and 150 ml (approximately ¾ cup) of water and simmer for 4 minutes without the lid.
Now, add the potatoes, cauliflower florets and kaffir lime leaves and simmer for 5 minutes. Then add the broccoli florets, green beans, red bell pepper and baby corn cobs. Cook until al dente. Stir in the palm sugar, lime juice and fish sauce. Serve hot.