Thai Coconut and Vegetable Curry (version 2) Recipe - Serves 4

Thai Coconut and Vegetable Curry (version 2) Recipe

368 calories each serving (566 calories if eating with rice)



Ingredients

2 tablespoons (30ml) vegetable oil
1 large onion, peeled and finely chopped
3 cloves of garlic, peeled and crushed
2.5cm (1 inch) cube fresh ginger root, peeled and grated
2 tablespoons (30ml) Thai red curry paste
1 tin/can (400ml or 14 fl oz) coconut milk
400g (14 oz) pumpkin, peeled and cut into 19mm (3/4 inch) cubes
1 large kumara (sweet potato), peeled and cut into 19mm (3/4 inch) cubes
150g (5 oz) snow peas, washed and sliced lengthways (cut 3 or 4 strips out of each snow pea)


Method

Heat the vegetable oil in a large heavy-bottomed saucepan over a medium to high heat
Add the onion, garlic and ginger, mix well and saute until the onion is soft and golden (4-7 minutes), turning often
Add the red curry paste, mix well and cook for 2 minutes, stirring often
Add the coconut milk, pumpkin cubes and kumara cubes, mix well, slowly bring to the boil, adjust the heat to maintain a simmer and simmer for 25 minutes, stirring every few minutes
Make sure that the kumara and pumpkin are both tender (cook for a little longer if needed)
Add the snow peas, mix well and simmer for 3 minutes, stirring a couple of times
Serve hot


Recipe submitted by Z Gaber on 8 July 2017

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