Thai Vegetable Curry

2 Tablespoons Vegetable Oil
2 Tablespoons Red Curry Paste
3 Cups Coconut Milk
3 Cups Vegetable Stock
1 Cup String Beans Cut Into 2 inch pieces
4 Carrots, Cut into Slivers (matchstick size)
1/2 Cup Baby Corn
1/2 Cup Cauliflower
3 Fresh Thai Chile Peppers, sliced
5 Kaffir Lime Leaves, Chopped
3 Tablespoons Thin Soy Sauce
1/4 Cup Chopped Fresh Thai Chiles
2 Teaspoons Palm Sugar
1 Teaspoon Fish Sauce (or a bit more, to taste)
6 Thai Eggplant, Quartered
Garnish Fresh Thai Basil

In a large-ish (about 2 quart) pot, heat oil, then stir in the curry paste and fry until fragrant.

Add coconut milk, and stir until well-mixed.

Add the vegetable stock then add all vegetables (including lime leaves).

Season with soy sauce, palm sugar and fish sauce.

Cook until the vegetables are tender.

Ladle into a bowl, garnish with fresh basil leaves, and serve with fresh steamed jasmine rice. Enjoy!

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