Red CurrySeptember 6, 2014
A traditional and healthy vegetarian curry where you choose the heat – enjoy it mild or hot!
Ingredients for two people
|2 tbs||vegetable oil|
|1||long red chilli, finely sliced (optional)|
|2 tbs||red curry paste|
|1 bag||potatoes, peeled & diced into 2 cm cubes|
|1||eggplant, diced into 2 cm cubes|
|200 ml||coconut milk|
|2 tsp||vegetarian fish sauce (or soy sauce)|
|100 g||green beans, trimmed|
|1||red capsicum, thinly sliced|
|1||carrot, sliced into batons|
|1 small handful||coriander, roughly chopped|
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.
Serve the curry with the rice. Garnish with the coriander if you like.
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