MENU
 
 
 
 

  • Thai Vegetable Curry

    1 vote
    Thai Vegetable Curry
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. vegetable oil
    • 1 lrg onion finely minced
    • 4 x level tsp thai green curry paste
    • 600 ml vegetable stock
    • 200 gm washed new potatoes cut in half
    • 225 gm easycook long grain rice
    • 200 gm courgettes cut on the diagonal
    • 200 gm carrots cut on the diagonal
    • 150 gm broccoli divided into florets
    • 125 gm tomatoes cut into quarters
    • 150 gm frzn spinach thawed
    • 300 ml coconut lowfat milk
    •     coriander sprigs to garnish (optional)

    Directions

    1. Heat the oil in a large frying pan.
    2. Add in the onion and green curry paste then cook for 4 to 5 min on the simmering plate.
    3. Add in the stock and potatoes bring to the boil then cover and transfer to the simmering oven.
    4. Cook for 20 min or possibly till the potatoes are just tender.
    5. Meanwhile cook the nce.
    6. Bring it to the boil in a large pan cover and cook on the floor of the simmering oven. Add in courgettes carrots and broccoli to the curry.
    7. Cook for 3 to 4 min or possibly till vegetables are tender.
    8. At the last minute add in the tomatoes spinach and coconut lowfat milk and heat through thoroughly.
    9. Serve the curry on a bed of nce and garnish with coriander.
    10. When adding curry paste cook spices thoroughly otherwise the finished curry will taste raw. Curry pastes vary in heat depending on the brand.
    11. Serves 4

    Similar Recipes

    Leave a review or comment