I have savoured the fragrance and taste of curry ever since I was a small child. It was quite a surprise to me when I discovered that curry is based on Indian and not Chinese inventiveness. Here is a vegetable soup which is raised by its seasonings above the ordinary into something rather special; it is the curry which dominates (without suffocating) the other flavours.
Peel and cut the carrots into
Heat the oil in a large pan until hot. Add the garlic, lemon grass and onions and cook for about 2 minutes. Stir in the turmeric and curry paste and continue to cook for another 2 minutes. Add the vegetables, stock, coconut milk and salt. Simmer for 8 minutes or until the vegetables are cooked through.
© 1995 Ken Hom. All rights reserved.