May 17, 2010
Thai Vegetable Red Curry
Easy and tasty vegetarian/vegan Thai curry option. You can get most of these ingredients in a Chinese supermarket but Thai curry paste are mostly available in Chinese supermarket that carries Southeast Asian products. Some Thai curry paste has fish sauce or shrimp paste so make sure you read the ingredient list to make sure that it is vegetarian/vegan. I added kaffir lime leaves to this curry for extra flavor but you don't really need to use it if you don't have it. The red curry paste should already has it as one of the ingredient. The amount of vegetables you use doesn't really matter, you can change it according to your preference.
1/2 cup Thai red curry paste
1 cup water
2 cans coconut milk (400mL each)
4 potatoes, cut into small cubes
1 carrot, cut into small cubes
1 can straw mushrooms, drained
1 can baby corn, drained
1 cup (fresh) green beans, cut into about 3"
3 kaffir lime leaves
1 tablespoon soy sauce (or fish sauce)
In a pot, add all ingredients except straw mushrooms, baby corn and green beans. Cook until mixture starts to boil. Lower the heat and let it simmer until carrots and potatoes are tender. Add in straw mushrooms, baby corn and green beans. Cook for another 5 minutes. The curry is now ready to be served with white rice.