Using my homemade red curry paste, you will love this dish.
The vegetables you can use are, what is in season, what is cheap at the time, and what is growing in your garden. There is so many choices. I will make a list, and you add what vegetables you want and how much you need for your family.
Cook all vegetables first, except the spinach, which you will add right at the end.
Vegetable Red Thai Curry Recipe
This sauce makes enough for about 5 people. If you are cooking for more just add more of the liquid and Thai paste.
400 mls Coconut milk
400 gr Vegetable Stock
1 tsp Red curry paste ( mild) if you use my recipe for red curry paste (see my page on sauces ) if you are buying it, you may need to use about 2 tbsp.
Coconut oil for frying
Vegetables
They need to be cooked first, except the spinach, which you will add, at the end.
Cut all hard vegetables the same size and the same for the softer vegetables.
Hard vegetables
Pumpkin - Kumara (sweet potato)
Carrots
Softer vegetables
beans
Cauliflower
Broccoli
Aubergine - cubed
Courgette - cubed
Leek - slice
Spinach - washed and sliced, don't cook, it goes in the curry at the end.
Method
You can cook the vegetables any way you like. But remember you don't want to over-cook the softer ones.
1 - In one pot melt 2 tbsp oil and cook on low with the lid on, your hard vegetables.
2 - In another pot melt 2 tbsp oil and cook on low with the lid on, your softer vegetables. I then put the beans in a little water in a 3rd pot, cooked for a few minutes and then added the broccoli.
3 - Heat a large pot and heat 1 tbsp oil, add red curry paste. Cook on low, stirring regularly for 1 min.
4 - Add the stock and 1 tbsp cornflour mix with a little water, simmer with the lid on for 5 mins, stirring.
5 - Just before you are ready to serve, add the cooked vegetables and coconut milk, bring up to a boil but don't boil.
6 - Add spinach right at the end. Taste and season.
7 - Serve on rice or rice noodles.
