Red Vegetable Curry Recipe

Ingredients:

1 tablespoon Cooking oil

1 medium Onion chopped

2 tablespoons Curry paste

1 1/2 cups Coconut milk

1 cup Water

2 medium Potatoes chopped

200 g Cauliflower florets

6 Kaffir lime leaves

150 g Snake beans, cut into 3 cm piece

1/2 Red pepper (capsicum) cut into strips

10 Baby corn spears, cut into half lengthways

1 tablespoon Green peppercorns, roughly chopped

1/4 cup Fresh Thai basil finely chopped

2 tablespoons Fish sauce

1 tablespoon Lime juice

2 teaspoons Soft brown sugar

Method:

Heat the cooking oil in a large wok or frying pan. Cook the onion and curry paste for 4 minutes over medium heat, stirring continuously. Add the coconut milk and water, bring to the boil and simmer, uncovered for 5 minutes. Add the potato, cauliflower and kaffir lime leaves, and simmer for 7 minutes. Add the snake beans, red pepper, corn and peppercorn and cook for 5 minutes or until the vegetables are soft and tender. Stir in the basil, fish sauce, lime juice and sugar. Serve with steamed rice.