Thai Veggie Curry
On a freezing cape town day - this really warmed me from the inside out and made me feel happy! Funny how food can do that.
1 cup baby corn, sliced
1 cup english spinach leaves
1 cup mushrooms, sliced
1 cup broccoli florets
1 cup carrot ribbons (using peeler) or shredded
2 Tbsp Red curry paste - I use the spice and all things nice brand
1 white onion, finely chopped
1 large tomato, diced
1 tbsp grated ginger (fresh is best)
1 tbsp garlic crushed
1/4 cup thai basil (or regular if you can’t find thai)
1 tsp fish sauce
1 tin coconut milk
1/2 cup chicken stock
juice of 2 limes
Fry your curry paste in a bit of oil for a min to get the fragrance releasing.
Then add your onion, ginger and garlic and fry on medium low until onions are soft and translucent - don’t be in a rush to add your veggies - this initial step is the difference between a bitter curry that tastes like raw spices, and curry that is fragrant and smooth.
Add all the veggies except for the basil and spinach, those can come close to the end. Cook the veggies for 10 mins or so until they are crispy tender - do not overcook.
Add the stock and coconut milk, spinach and basil, and fish sauce. Cook for another 5 minutes.
Lastly, add your lime juice - this step is crucial it MAKES this dish amazing. Lime juice wakes everything up and gives it a good kick up the bum.
Serve with rice, roti or whatever your heart desires.