thai red vegetable curry

4

Serves

-

Prep Time

-

Cook Time

I have used broccoli, cauliflower, zucchini, mushrooms,
red capsicum and kale for this light summer curry, but you
can use whatever vegetables you have in the garden or refrigerator.

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Ingredients

For the thai red vegetable curry

  • 3 tablespoons olive oil
  • 1 onion – diced
  • 2 cloves garlic — crushed
  • 1 tablespoon grated fresh ginger
  • 5 cups mixed vegetables — cut to a similar size
  • 2 tablespoons Thai red curry paste
  • 400ml can coconut milk
  • 1⁄4 cup water
  • 1 1⁄2 cups roughly chopped kale or silver beet
  • 1 1⁄2 teaspoons brown sugar
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons rice wine vinegar or lime juice
  • Fresh coriander, to serve

Method

For the thai red vegetable curry

  • Heat 1 tablespoon of the oil in a large pan or wok. Cook the onion until translucent.
  • Add the garlic and ginger and stir until fragrant.
  • Add the remaining 2 tablespoons of oil and stir-fry the mixed vegetables for about 5 minutes.
  • Add the curry paste and stir-fry for 2 minutes.
  • Add the coconut milk and water. Simmer for 1 minute.
  • Add the kale or silver beet. Stir through.
  • Add the sugar, tamari or soy sauce and vinegar or lime juice.
  • Serve topped with coriander.