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Thai Red Vegetable Curry

Blog: Norfolk Single Dad
Posted by: Eddie2sox Friday 23rd March 2007, 2:05pm
Last edited 23/03/2007 2:05pm by Eddie2sox

Thai curries are usually thinner and hotter than Indian curries, and look more appealing with vivid colours.....this is a very mild recipe

Ingredients

1 tbsp vegetable oil

1 large onion, diced

500g sweet potatoes, cubed

300g butternut squash or marrow, cubed

250 flat green beans

2 tomatoes, diced

2 X 400g cans coconut milk

2 tsp Thai red curry paste

Juice of 1 large lime

2 tbsp soy sauce

Boiled rice, to serve

Method

1. Heat the oil in a large pan and cook the onion, sweet potato and squash for 5 minutes, until beginning to soften. Cut the beans into 5 cm lengths, then add these and the tomatoes and cook for a further 2/3 minutes until the tomatoes begin to soften.

2. Add the coconut milk and curry paste and bring to the boil. Cook the mixture for 10-12 minutes until the vegetables are tender.

3. Add the lime juice and soy sauce, check the seasoning and serve with boiled rice.

Takes 35 minutes, serves 6.

Per serving: 170 kcal, 4g protein, 34g carbohydrates, 3g fat, trace saturated fat, 5g fibre, trace added sugar, 1.44g salt.

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