Thai Style Vegetable Curry Recipes

Steps:

• Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.
• Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
• Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.
• Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.

Steps:

• Split chile pepper into 4 sections lengthwise, keeping it joined at the stem; set aside.
• Heat oil in heavy-bottomed pan over medium-high heat. Add ginger, turmeric, and chili powder; cook for 30 seconds. Add onion and chile pepper; cook until onion is translucent, 5 to 7 minutes. Add mushrooms, baby corn, zucchini, and bell pepper; cook and stir until all veggies are coated with turmeric mixture, 3 to 4 minutes.
• Stir in coconut milk, basil, and salt; bring to a boil, stirring occasionally. Cook until vegetables are soft, about 10 minutes. Turn off heat.
• Coat a separate pan with cooking spray and heat over medium-high heat. Add garlic and cook and stir until fragrant, 1 to 2 minutes. Add tofu and pan-fry both sides until golden brown, about 5 minutes. Transfer to the curry mixture and bring to a boil; turn off heat and serve.

Steps:

• Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
• Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
• Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
• To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

Steps:

• In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
• Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
• Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.
• Variations:.
• Other vegetables that would taste good in place of the broccoli include carrots, eggplant, cauliflower, snow peas, cabbage, green beans, and canned baby corn. Try your favorite, or use a combination of vegetables.

Steps:

• Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
• Meanwhile, make the spice paste: blend the garlic, onion, almonds, coriander, cumin, turmeric, salt, pepper and 2 tablespoons of the oil in a blender or food processor until a smooth paste is formed.
• In a skillet, heat the remaining tablespoon of oil over a medium heat and add the red bell pepper. Cook for 3 minutes, until slightly softened.
• By now the potatoes should have boiled for 10 minutes, so add the cauliflower and broccoli florets to the potatoes in the saucepan and cook for a further 5 minutes.
• Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
• When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
• Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
• Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
• Serve immediately with freshly cooked rice.
• NB: This keeps well in the fridge and can be reheated in he microwave the next day.

Steps:

• Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
• Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.