Red Thai Vegetable Curry

Name: Red Thai Vegetable Curry
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 tbsp each of ground coriander, paprika, ground cumin and turmeric; 1 tbsp each of ground coriander, paprika, ground cumin and turmeric; 1 tbsp each of ground coriander, paprika, ground cumin and turmeric; 1 tbsp each of ground coriander, paprika, ground cumin and turmeric; ½ recipe quantity Thai red curry paste; pineapple salsa, to serve; 500 g (18 oz) mixed vegetables, ideally including broccoli, baby sweetcorn, red peppers, mange tout, carrots, pak choi and shiitake mushrooms; 500 g (18 oz) mixed vegetables, ideally including broccoli, baby sweetcorn, red peppers, mange tout, carrots, pak choi and shiitake mushrooms; steamed Thai fragrant rice, to serve; olive oil; 500 g (18 oz) mixed vegetables, ideally including broccoli, baby sweetcorn, red peppers, mange tout, carrots, pak choi and shiitake mushrooms; 500 g (18 oz) mixed vegetables, ideally including broccoli, baby sweetcorn, red peppers, mange tout, carrots, pak choi and shiitake mushrooms; 500 g (18 oz) mixed vegetables, ideally including broccoli, baby sweetcorn, red peppers, mange tout, carrots, pak choi and shiitake mushrooms; 500 g (18 oz) mixed vegetables, ideally including broccoli, baby sweetcorn, red peppers, mange tout, carrots, pak choi and shiitake mushrooms; 1 tbsp chopped fresh lime leaves; 1 tbsp palm or brown sugar; 500 g (18 oz) mixed vegetables, ideally including broccoli, baby sweetcorn, red peppers, mange tout, carrots, pak choi and shiitake mushrooms; salt; 2 tbsp tomato purée or puréed sun-dried tomatoes; 600 ml (1 pint) coconut milk; 1 tbsp palm or brown sugar; 2 tbsp tomato purée or puréed sun-dried tomatoes

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

The virtue of this particular curry is that you can use almost any combination of vegetables in season, but try to get a good mix of texture and colours.

Ingredients

½ recipe quantity Thai red curry paste
1 tbsp each of ground coriander, paprika, ground cumin and turmeric

Asia
Thailand
Main course
Gluten-free
Vegan
Mediterranean
Spicy
South East Asia

Method

In a Large heavy-based pan, mix the curry paste, spices, coconut milk, tomato purée, sugar and Lime Leaves. Bring to the boil, Lower the heat and simmer for 30 minutes, until reduced by about one-sixth to a sauce-Like consistency.
Meanwhile, prepare the vegetables. Blanch the broccoli in boiling salted water for a minute, drain and, when cool enough to handle, bre