Red vegetable curry

Name: Red vegetable curry
Cuisine: Thai
Ingredients: 2 teaspoons Demerara or palm sugar; a handful of fresh coriander leaves, chopped; juice of 1 lime; 2 teaspoons Demerara or palm sugar; vegetable or coconut oil, for frying; vegetable or coconut oil, for frying; 1 red onion, peeled, cut in half and sliced; 2 tablespoons Thai Red Curry Paste; 200 g / 7 oz cauliflower florets; 350 g/12 oz peeled potatoes, cut into bite-sized cubes; 3 tablespoons water; 400 ml can coconut milk; 8 baby sweetcorn, cut in half lengthways; 150 g/5 oz French beans, cut into 5 cm/2 inch pieces; 6 kaffir lime leaves, or 1 tablespoon lime zest; 6 kaffir lime leaves, or 1 tablespoon lime zest; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); 1 tablespoon chopped pickled green peppercorns; ½ red pepper, deseeded and cut into thin strips

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

2 tablespoons Thai Red Curry Paste
1 red onion, peeled, cut in half and sliced
400

Asia
Thailand
Side dish
Fish course
Pescatarian
Gluten-free
Winter
November

Method

Heat some oil in a large wok or heavy-based frying pan and stir-fry the curry paste and onion for 4–5 minutes.
Add the coconut milk and water and bring to the boil, then reduce the heat and simmer for 5 minutes.
Add the potatoes, cauliflower and lime leaves or zest and simmer for 6 minutes.
Add the beans, sweetcorn, red pepper and peppercorns a