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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This has an amazing aroma and a really large depth of flavour. If you're vegetarian or vegan just check your red curry paste as many are made with shrimp paste and/or fish sauce, but you can get some without these ingredients. Ingredients:
1 onion, cut in thin wedges |
1 -2 teaspoon minced garlic |
1 teaspoon minced ginger |
1 1/2 tablespoons red curry paste |
600 ml vegetable stock (if not vegetarian chicken stock can also be used, which i find adds another layer of flavour) |
3 kaffir lime leaves |
250 g sweet potatoes, diced |
250 g pumpkin, diced |
8 baby corn, cut into thirds (or quarters) |
1 zucchini (or 1/2 and 1/2 of each!) or 1 eggplant, diced (or 1/2 and 1/2 of each!) |
125 g green beans, chopped |
80 g button mushrooms, sliced |
1 (200 g) tin bamboo shoots (optional) |
pepper |
Directions:
1. In a large fry pan saute onion, garlic and ginger for 3 minutes. Stir in curry paste and fry for a further 3 minutes, stirring constantly.
2. Add the stock and kaffir lime leaves, bring to boil and add pepper to taste. Reduce heat and simmer for 2 minutes.
3. Add sweet potato and pumpkin, cover pan and simmer for 10 minutes. Add the baby corn, zucchini/eggplant, beans, mushrooms and bamboo shoots (if using). Cover and simmer for 10-15 minutes or until vegetables are tender.
4. Remove kaffir lime leaves and serve on a bed of steamed rice.
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