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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Yummy and so easy to make! Add firm tofu if you wish to add some protein. Ingredients:
2 tablespoons olive oil |
5 cm fresh gingerroot, peeled and cut into thin matchsticks |
3 garlic cloves, thinly sliced |
2 tablespoons thai red curry paste |
400 g coconut milk |
2 tablespoons light brown sugar |
1 lime, juice of |
2 tablespoons light soy sauce (or thai fish sauce for non-vegetarians) |
150 ml vegetable stock (or chicken stock for non-vegetarians) |
1 bunch basil, cut into strips |
350 g prepared pumpkin, roasted and cubed (butternut or jap) |
100 g fine green beans, trimmed and halved |
100 g baby corn, halved lengthways |
1 red capsicum, stalk and seeds removed, cut into strips |
Directions:
1. For the curry base, heat the oil in a large frying pan. Add the ginger and garlic and cook gently for 1 minute without browning. Add curry paste and cook, stirring, for 2 minutes. Add the coconut milk, sugar, lime juice, soy sauce and stock and simmer for a further 2 minutes.
2. Stir in the pumpkin and beans and simmer for 6 minutes. Add the sweet corn and red capsicum and simmer for a further 5 to 6 minutes until all the vegetables are tender. Stir in the basil leaves and serve with some steamed rice.
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