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This marvelous curry dish is popular with vegetarians because of the mixture of tastes and textures.
From The Big Book of Thai Curries by Vatcharin Bhumichitr. Read our review.
Ingredients
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2 tablespoons oil
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2 cups vegetable stock
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6 long beans, cut into 1-inch pieces
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6 baby corn, cut into 1-inch pieces
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6 round Thai eggplants, quartered
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1 large carrot, cut into matchsticks
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2 large fresh red or green chiles, sliced
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4 fresh kaffir lime leaves, roughly chopped
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2 teaspoons salt
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2 teaspoons sugar
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2 tablespoons light soy sauce
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30 sweet basil leaves
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2 tablespoons RED CURRY PASTE: 10 large dried red chiles
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2/3 ounce shallots, peeled and finely chopped (about 2 tablespoons)
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1 1/2 ounces garlic, peeled and finely chopped (about 5 tablespoons)
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2 tablespoons chopped fresh galangal
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4 lemongrass stalks, finely chopped
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2 teaspoons finely chopped kaffir lime peel
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1 tablespoon finely chopped cilantro root
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1 teaspoon white peppercorns
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2 teaspoons coriander seeds
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1 teaspoon cumin seeds
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1 tablespoon shrimp paste
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2 cups coconut cream
Preparation
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1
Heat the oil in a pan and stir in the curry paste.
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2
Add the coconut cream, mixing well, then stir in the stock.
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3
Add all the vegetables, the lime leaves, salt, sugar, and soy sauce. Stir well, then cook briefly until the vegetables are cooked to your taste.
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4
Ladle into a bowl, stir in the basil leaves, and serve.
Additional Info
