Vegetables in Red Curry
4 cups chopped mixed vegetables; carrots, beans, potatoes, cauliflower, pumpkin
2 tablespoons bamboo shoots, sliced and blanched
2 tablespoons straw mushrooms
2 tablespoons coconut milk
2 tablespoons red curry paste
1 fresh red chilli, slit
2 kaffir lime leaves
2 cups vegetable stock or water
2 teaspoons palm sugar
2 tablespoons oil
salt to taste
Heat the oil in a pan and briefly fry the red curry paste till it is fragrant. Add the rest of the ingredients except green beans and cauliflower. Mix well and bring to a boil. Simmer for about 15 minutes or till vegetables are almost cooked. Stir in the green beans and cauliflower. Mix well. Cook for about 5 minutes or till the vegetables are cooked but firm. Serve hot with steamed rice or noodles. Serves 4.
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