Red Curry

September 6, 2014
by hellofreshau

    A traditional and healthy vegetarian curry where you choose the heat – enjoy it mild or hot!


    Ingredients for two people

    2 tbsvegetable oil
    1long red chilli, finely sliced (optional)
    2 tbsred curry paste
    1 bagpotatoes, peeled & diced into 2 cm cubes
    1eggplant, diced into 2 cm cubes
    200 mlcoconut milk
    2 tspvegetarian fish sauce (or soy sauce)
    1 cuprice
    100 ggreen beans, trimmed
    1red capsicum, thinly sliced
    1carrot, sliced into batons
    1 small handfulcoriander, roughly chopped

    Hellofresh recipe

    For the curry

    Heat the oil in a large frying pan (that has a lid) over a high heat. add the curry paste and cook for a minute or until fragrant. For a spicy curry, sauté the chilli and all of the red curry paste for 1 minute until fragrant. For a mild-medium curry, omit the chilli and use half of the red curry paste. Stir in the eggplant and potatoes and fry for 5 minutes until browned. Add the coconut milk and fish sauce to the pan. Cover it and allow to simmer for 15 minutes.

    For the rice

    Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.

    For the vegetables

    Once the curry has been simmering away for 15 minutes, remove the lid and check the potatoes. They should still be firm but not rock hard. If they are still hard add some boiling water, don’t worry if the curry looks too watery, it will thicken up once you begin to let it simmer with the lid off. Add in the beans, carrots, and capsicum and cook for 5 minutes or until the vegetables are just tender but still have a little crunch.

    To serve

    Serve the curry with the rice. Garnish with the coriander if you like.

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