Thai Mixed Vegetable Curry

This flavourful dish goes well with steamed plain rice.

Thai Mixed Vegetable Curry


Serves 6-8

1 tablespoon/15ml vegetable oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon coriander seeds
2 lemon grass stalks, cut into 5-cm/2-inch pieces and bruised
4 to 6 kaffir lime leaves
2-inch peeled and grated fresh turmeric (or 2 teaspoons ground turmeric)
1-inch peeled and grated galangal
3 to 4 fresh thai red chilli peppers, sliced lengthwise
1 medium carrot, cut into 5-cm/2-inch strips
1 medium red bell pepper, cut into 5-cm/2-inch strips
6 to 8 yard-long green beans, cut into 5-cm/2-inch pieces
6 to 8 mushrooms, sliced
2 X 200ml pack of coconut milk
Salt to taste
Freshly ground black pepper to taste

Heat the oil in a heavy pan over low heat. Add the onion, garlic, coriander seeds, lemon grass stalks, lime leaves, turmeric, galangal and red chilli peppers. Cook, stirring occasionally, until the onion turns translucent. Add the carrot, bell pepper, green beans, mushrooms, coconut milk, salt and pepper. Increase the heat and bring the mixture to a boil. Cover the pan, reduce the heat and simmer until the vegetables are tender, stirring occasionally. Serve hot.


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