- Fresh vegetables (red bell pepper, broccoli, cauliflower, snow peas, zucchini and banboo shoots) – simmered in an aromatic coconut milk broth.
- 1 Tbsp vegetable oil
1 Tbsp thai red curry paste
1 sweet red bell pepper – cut into strips
Broccoli (about one small head) – cut into bite-size florets
Cauliflower (approx. 1/4 head) – cut into bite-size florets
1 1/4 can unsweetened coconut milk
1 small zucchini – cut into julienne strips 2 inches long and 1/8 inch thick
2 Tbsp bamboo shoots – cut into strips.
Add curry paste, mashing with the back of a spoon, and saute until fragrant, about one minute.
Add broccoli and cauliflower and mix well to coat with curry paste.
Stir-fry for two minutes.
Add bell pepper and stir-fry for two minutes.
Add coconut milk and stir.
Bring to a boil and then turn down heat to let simmer for 10 minutes, stirring occasionally.
Add zucchini and bamboo shoots and simmer for five more minutes. Stir gently.
Thai Red Curry Paste
- 10 dried red chillies, broken6 cloves of garlic, peeled
1 onion, chopped
3/4 piece of ginger, peeled
1 cup chopped coriander
Rind of 1 lemon, grated
Juice of 1/2 lemon
1 Tbsp ground coriander
2 Tbsp ground cumin
2 stalks of lemon grass
1 tsp salt
1/2 tsp pepper
Store in an airtight container or in the refrigerator.
Alternatively, freeze for upto 3 months. Use as required.