THAI VEGETABLE CURRY RECIPES

Steps:

• Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
• Meanwhile, make the spice paste: blend the garlic, onion, almonds, coriander, cumin, turmeric, salt, pepper and 2 tablespoons of the oil in a blender or food processor until a smooth paste is formed.
• In a skillet, heat the remaining tablespoon of oil over a medium heat and add the red bell pepper. Cook for 3 minutes, until slightly softened.
• By now the potatoes should have boiled for 10 minutes, so add the cauliflower and broccoli florets to the potatoes in the saucepan and cook for a further 5 minutes.
• Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
• When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
• Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
• Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
• Serve immediately with freshly cooked rice.
• NB: This keeps well in the fridge and can be reheated in he microwave the next day.

Steps:

• In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
• Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
• Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.
• Variations:.
• Other vegetables that would taste good in place of the broccoli include carrots, eggplant, cauliflower, snow peas, cabbage, green beans, and canned baby corn. Try your favorite, or use a combination of vegetables.