lottylou (lottylou) wrote in vegancooking,

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My First Post & My First (Successful!) Vegetable Thai Red Curry!

This was tooo yummy!! (And I don't usually blow my own trumpet about my own cooking!)

Thai Red Vegetable Curry

  • Thai Red Curry Paste (even better if you can make you're own but to save on time, the pre-made paste is just as tasty)
  • 400g Coconut Milk (I used a 1/2 fat version which worked just as well)
  • 200g Vegetable stock
  • A splash of Extra Virgin Olive Oil
  • Selection of vegetables (I used Buttenut Squash, Mange Tout, Pepper, Onion, Mushroom & Corgette)

- Boil or roast the chopped butternut squash in a seperate pan
- Add a splash of  oil to a large pan or wok and heat through 2tbsp red thai curry paste
- Throw in the chopped vegetables and cook over a medium to high heat for a couple of minutes until beginning to brown
- Slowly pour in the cocunut milk and vegetable stock (use as much or little to suit your own taste/ preference of consistency) and add the cooked butternut squash
- Cook on a low-medium heat for 5 minutes or until the vegetables and curry is heated thoroughly - Do NOT boil!
- Serve with Jasmine Rice & something to "mop" up the juices - We recommend a couple of minature coriander Naan breads or wholemeal pittas!

Et Voila!

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