I call this easy-peasy Thai curry it’s so simple to put together and you can use whatever veggies you have handy in the fridge. It makes a great vegetarian supper and if you leave out the fish sauce it would be fine for vegans too. This one is going to be a regular in our household.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- 400 ml coconut milk
- 400 ml vegetable stock
- 3 tbsp Thai curry paste
- 400 g salad potatoes
- as many as you like of the following veg: butternut squash, mangetout, sprouting broccoli, baby corn, asparagus stems, small courgettes, sugar snap peas
- 1 lime juice
- 2 Kaffir lime leaves, shredded
- 2 tbsp fish sauce
- coriander leaves, to garnish
- Pour the coconut milk into a saucepan and add the vegetable stock or the same amount of water. Add 2 tablespoons of curry paste. Bring to the boil, then turn down the heat and add the potatoes and squash, if using. Season with salt and simmer for 10 minutes.
- Cut the remaining vegetables into bite-sized pieces and add them to the curry with the lime juice, lime leaves and a tablespoon of fish sauce. Simmer until just tender – this will take about 5 minutes.
- Taste, then add another tablespoon of curry paste and of fish sauce if you like and season with salt and pepper. Sprinkle with coriander leaves and serve. Brown rice is nice with this if you want some carbs.