Those of us who enjoy a nice hot and spicy curry will definitely enjoy Thai cuisine. Not only does it cater for our spice taste buds, it gives a sense of sweetness and smoothness with the use of coconut.
An easy to make yet delicious side to rice or breads/roti is my version of Thai Vegetable Curry. I do not use store bought curry pastes/sauces as most of them contain some sort of fish/oyster sauce. Thanks but no thanks - we like it purely vegetarian :)
Here it is, my Thai Vegetable Curry.
Ingredients: 1 carrot chopped, handful of green beans, 1 green capsicum chopped, 1 zucchini chopped, 1 cup of chopped pumpkin, 1 cup of cauliflower florets, 1 red chilli, 1 tablespoon crushed garlic, 1 onion chopped, 1 tablespoon finely chopped ginger, 1 tablespoon tomato paste, half cup coconut milk, 1/2 tablespoon brown sugar, 1 tablespoon soy sauce, salt, chilli flakes.
Make: In a non stick deep pan, saute the onions, chilli flakes, garlic and ginger. Add all of the chopped vegetables and stir-fry lightly until the aroma is released. Stir in the tomato paste. Add the coconut milk and some water to help lighten the consistency (full fat coconut milk will be very thick and heavy). Add salt, soy sauce, brown sugar and stir to mix evenly. Finally add chopped fresh red chilli.
Remove from flame, sprinkle with coriander and serve immediately with hot rice or breads. Enjoy! :)
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