Thai vegetable curry  Thai vegetable curry 337 thai vegetable curry

Thai vegetable curry

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recipe image  Thai vegetable curry bd5e1b2d16743f3d29c373c327041512

  • For the sticky rice, sooner than starting to create the curry, soak the sticky rice in chilly water for at the least 20 minutes, or up to 3 hours.

  • For the Thai red curry paste, mix the total Thai red curry paste substances to a tender paste in a food processor.

  • For the curry, heat one tablespoon of the vegetable oil in a orderly wok over a excessive heat. When the oil is smoking, add the leek, garlic and chilli and shuffle-fry for 3-5 minutes, or till softened however no longer browned.

  • Add the 2 tablespoons of curry paste and fry for 2-3 minutes, stirring properly.

  • Add the lime leaves, carrots and chopped tomatoes, then pour within the coconut milk and vegetable stock, stirring properly to combine. Elevate the combination to the boil, then sever serve the heat till simmering and continue to simmer, uncovered, for 10 minutes.

  • Add the cauliflower florets, butternut squash, French beans and bamboo shoots and continue to simmer for 12-15 minutes, or till the butternut squash is subtle and the sauce has thickened a small and diminished in volume.

  • In the period in-between, to cook the sticky rice, drain the soaked rice and rinse completely. Punch just 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, cloak tightly and suspend the steamer over a pan of boiling water for 20 minutes. (Enact no longer allow the underside of the steamer to touch the floor of the water.)

  • When the vegetables within the curry are subtle and the sauce has thickened, shuffle within the chopped coriander.

  • To serve, spoon the sticky rice into bowls, ladle over the vegetable curry and garnish with just a few beansprouts.

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