Thai Vegetable Curry or how to brighten a winter day
I love Asian cuisine - it's not something I could have everyday but it brings a different brightness to dark winter days. Because it's colorful, simple and aromatic with all those spices and funny smells. And it tastes wonderfully exotic and special.
Thai Vegetable Curry
Adapted from Vegetarian Cuisine Essentials
1 (medium) onion, chopped
1 Tbsp peanut oil
1 (big) sweet potato, in small cubes
1 (small) zucchini, sliced
1/2 red pepper, seeds off sliced
100 grs pumpkin, in small cubes
1/2 cup sweet corn
1 to 2 tsp Red Thai curry paste (adjust to your taste)
1/2 can (200 grs) coconut milk
2 Tbsp dark soy sauce
1 Tbsp dark muscovado cane sugar
2 Tbsp lime juice
fresh cilantro leaves
In a wok, put chopped onion with peanut oil for 2 min, until golden. Add sweet potato and pumpkin cubes, with a little water if necessary, and stir for 5 minutes. Mix zucchini, sweet corn and red pepper slice in and keep stirring for another 5 minutes.
In a bowl, mix coconut milk and 1 tbs. of the Red Thai curry paste (this amount can be adjusted to taste) together. Mix in sugar and soy sauce. Next, dump the coconut milk/curry paste mixture into the wok and bring it to boil on low heat for 10 minutes.
Finally, add lime juice and cilantro leaves. Serve with Thai rice.