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thai vegetable curry

thai vegetable curry

Obviously you could use any veg for this, but the squash gives it a gorgeous texture.

It feeds 4.

One potato, boiled then cut into dice and deep fried.  Set aside for now.

paste:
a chopped onion
3 cloves of garlic
about a square inch of ginger
a stalk of lemongrass
a dried chill
half a teaspoon of salt
a tablespooon of lime juice
a tablespoon of olive oil

1 butternut squash
about 250g green beans, topped and tailed and sliced
1 courgette chopped the courgette into smallish chunks
1 can of coconut milk

Put the paste into a large pan or wok and fried it gently for a couple of minutes, stirring all the while.

Add the veg, and stirred them about a bit, to coat them with the paste, then hurl in the tin of coconut milk. Put a lid on it, and simmer for about 20 minutes, then uncover it and cooked for about another 10. I added the fried spud a few minutes before the end (crystal ball job).

Eat accompanied by noodles cooked with a few drops of sesame oil.

I cannot begin to tell you how nice this was - it was ambrosial, utterly lovely.  The squash had started to break down, and had a texture that I can hardly describe.

Blogged at Reactive Cooking.

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posted by ramtops on 30 Jun 08 - 6696 views

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