Connect with us

Hi, what are you looking for?

NewsTimes.co.ukNewsTimes.co.uk

RECIPES

Thai vegetable curry

With their attention-grabbing flavours, Thai curries are real crowd-pleasers. This version can be made vegetarian by leaving out the shrimp paste.

(This recipe makes more Thai red curry paste than you need for one meal. Spoon the remaining paste into a sterilised jar and seal tightly. It can be stored in the fridge for up to one month. Alternatively, spoon the paste into ice cube trays and freeze for up to three months.)

Ingredients

For the sticky rice
  • 250g/9oz glutinous (sticky) rice (available from Asian greengrocers)

For the Thai red curry paste
For the curry

Preparation method

  1. For the sticky rice, before starting to make the curry, soak the sticky rice in cold water for at least 20 minutes, or up to 3 hours.
  2. For the Thai red curry paste, blend all of the Thai red curry paste ingredients to a smooth paste in a food processor.
  3. For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. When the oil is smoking, add the leek, garlic and chilli and stir-fry for 3-5 minutes, or until softened but not browned.
  4. Add the two tablespoons of curry paste and fry for 2-3 minutes, stirring well.
  5. Add the lime leaves, carrots and chopped tomatoes, then pour in the coconut milk and vegetable stock, stirring well to combine. Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer, uncovered, for 10 minutes.
  6. Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or until the butternut squash is tender and the sauce has thickened slightly and reduced in volume.
  7. Meanwhile, to cook the sticky rice, drain the soaked rice and rinse thoroughly. Punch a few holes in a sheet of baking paper and line a metal or bamboo steamer with it. Add the drained rice to the steamer, cover tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Do not allow the bottom of the steamer to touch the surface of the water.)
  8. When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander.
  9. To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with a few beansprouts.

Source: https://www.bbc.co.uk

You May Also Like

UK NEWS

Professing to be the lead in Thai relationship with over 1.5 million enrolled single people, Cupid Media’s ThaiCupid brings the one in every of...

UK NEWS

Read more about switzerland women here. Swiss ladies and men are not reknown for being the most chatty, outgoing or spontaneous when meeting strangers...

WORLD NEWS

An exclusive article form Orestis Karipis In the 1930’s and 1940’s acid was the weapon of deceived husbands and wives in the Western world...

FOOD TIPS

In food, if there is one thing you can say without fear of contradiction, it is this: Britain loves burgers. The UK market is...

Copyright © 2020 NewsTimes.co.uk All Rights Reserved