Vegetable Red Curry Review

A red curry of vegetables makes a warming dish for cold evenings. Though the recipe may seem to contain a lot of ingredients it is extremely easy and quick to prepare.

4 portions

Preparation Time 15-25 minutes
Cooking Time: 20-25 minutes

Red Curry:

• 2-3 tbsp red curry paste (shop bought or see recipe
• 500ml coconut milk
• 180g button mushrooms
• 8 baby aubergines (eggplants), cut into 4 *available from East Asian grocers, the baby aubergines can be replaced by one regular aubergine cut into 3cm cubes
• 300g butternut squash, peeled and slice into pieces 2-3cm long
• 60g bean sprouts
• 3 plum or vine ripened tomatoes, diced
• 120g sugar snaps, sliced in half
• 1 large red chilli, seeds removed and chopped
• 3 tbsp holy basil (available from East Asian grocers) or use regular basil leaves
• 3 tbsp coriander, finely chopped
• juice of 1/2 a lime
• 1 tbsp Thai fish sauce
• 1 tbsp palm or brown sugar
• 2 tbsp cashew nuts, roasted

To Serve:

• Boiled jasmine or basmati rice
• Coriander leaves, to garnish

Method
Red Curry: Heat the oil in a large deep frying pan. When the oil is hot add the curry paste and cook it for 1 minute over a moderate heat, until it is aromatic. Stir in the coconut milk and bring it to the boil.

Add the butternut squash to the curry and leave it to simmer for 5 minutes, stir in the aubergine and mushrooms, and cook for a further 5-8 minutes until all the vegetables are tender. Stir in the remaining ingredients and bring the sauce to the boil briefly. Serve.

To Serve: Serve the curry with jasmine or basmati rice and garnish with coriander leaves.

The International Food Database
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http://ifooddb.blogspot.com/