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	Vegetable Thai Curry

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Serves : 6 People

Time : 40 minutes

in Tri-Ply Stainless Steel Handi 3 Litre with Glass lid

Ingredients

		For coconut milk
		For coconut milk
3 cups / 240 g		coconut coarsely grated
3 cups / 240 g		coconut coarsely grated
4 1/2 cups / 1.1 litres		water
4 1/2 cups / 1.1 litres		water
		For curry paste
		For curry paste
2 tsp / 10 ml		coriander seeds
2 tsp / 10 ml		coriander seeds
1 tsp / 5 ml		cumin seeds
1 tsp / 5 ml		cumin seeds
1/4 tsp / 1.3 ml		peppercorns
1/4 tsp / 1.3 ml		peppercorns
1 x 1 inch / 2.5 cm piece (1/3 oz / 10 g)		fresh galangal (Thai ginger) chopped
1 x 1 inch / 2.5 cm piece (1/3 oz / 10 g)		fresh galangal (Thai ginger) chopped
5 small cloves		garlic chopped
5 small cloves		garlic chopped
6 small (21/2 oz / 75 g)		shallots/or 1 small onion chopped
6 small (21/2 oz / 75 g)		shallots/or 1 small onion chopped
4		kaffir lime leaves torn into pieces
4		kaffir lime leaves torn into pieces
2 x 4 inch / 10 cm pieces		lemon grass stalks chopped
2 x 4 inch / 10 cm pieces		lemon grass stalks chopped
1 tsp / 5 ml		soy sauce
1 tsp / 5 ml		soy sauce
2 tbsp / 30 ml		water
2 tbsp / 30 ml		water
		For the curry
		For the curry
3 tbsp / 45 ml		sesame oil
3 tbsp / 45 ml		sesame oil
6		babycorns cut diagonally into 1 inch / 2.5 cm long pieces
6		babycorns cut diagonally into 1 inch / 2.5 cm long pieces
2 medium (51/3 oz / 150 g)		carrots peeled, cut into 1/2 inch / 1.3 cm cubes
2 medium (51/3 oz / 150 g)		carrots peeled, cut into 1/2 inch / 1.3 cm cubes
1/2 + 1/8 cup (21/2 oz / 75 g)		green beans cut into 1 inch / 2.5 cm pieces
1/2 + 1/8 cup (21/2 oz / 75 g)		green beans cut into 1 inch / 2.5 cm pieces
1 tbsp / 15 ml		salt
1 tbsp / 15 ml		salt
13/4 oz / 50 g		snow peas
13/4 oz / 50 g		snow peas
1 small head (14 oz / 400 g)		broccoli or cauliflower cut into flowerettes of about 1 inch / 2.5 cm (200 g)
1 small head (14 oz / 400 g)		broccoli or cauliflower cut into flowerettes of about 1 inch / 2.5 cm (200 g)
7 oz / 200 g		mushrooms cut into quarters
7 oz / 200 g		mushrooms cut into quarters
4 small (51/3 oz / 150 g)		eggplant cut into 1 inch / 2.5 cm cubes
4 small (51/3 oz / 150 g)		eggplant cut into 1 inch / 2.5 cm cubes
1 small (3 oz / 85 g)		zucchini (yellow) cut into 3/4 inch / 2 cm cubes
1 small (3 oz / 85 g)		zucchini (yellow) cut into 3/4 inch / 2 cm cubes
1 medium (31/2 oz / 100 g)		red bell pepper de-seeded, cut into 3/4 inch / 2 cm pieces
1 medium (31/2 oz / 100 g)		red bell pepper de-seeded, cut into 3/4 inch / 2 cm pieces
1 tsp / 5 ml		sugar
1 tsp / 5 ml		sugar
2 tsp / 10 ml		lemon juice
2 tsp / 10 ml		lemon juice
1/2 cup / 120 ml		coconut cream (optional)
1/2 cup / 120 ml		coconut cream (optional)
10		fresh basil leaves torn into halves
10		fresh basil leaves torn into halves

Recipe

1.	Extract 11/2 cups/360 ml thick milk from coconut using 11/2 cups/360 ml water. Add 3 cups/720 ml water to the same coconut and extract 3 cups/720 ml thin milk.
1.	Extract 11/2 cups/360 ml thick milk from coconut using 11/2 cups/360 ml water. Add 3 cups/720 ml water to the same coconut and extract 3 cups/720 ml thin milk.
2.	Grind into a paste all ingredients for curry paste, adding water (2 tbsp/30 ml) a little at a time.
2.	Grind into a paste all ingredients for curry paste, adding water (2 tbsp/30 ml) a little at a time.
3.	Heat oil in Handi 2 minutes on medium heat of big burner of gas stove or 1 minute on 800 Watts of an induction cooktop.
3.	Heat oil in Handi 2 minutes on medium heat of big burner of gas stove or 1 minute on 800 Watts of an induction cooktop.
4.	Add ground paste and stir fry about 2 minutes. Add babycorns, carrots and beans. Stir fry about 2 minutes. Add salt and thin coconut milk. Mix. Bring to boil. Reduce heat to low. Cover and cook about 10 minutes.
4.	Add ground paste and stir fry about 2 minutes. Add babycorns, carrots and beans. Stir fry about 2 minutes. Add salt and thin coconut milk. Mix. Bring to boil. Reduce heat to low. Cover and cook about 10 minutes.
5.	Add ground paste and stir fry about 2 minutes. Add babycorns, carrots and beans. Stir fry about 2 minutes. Add salt and thin coconut milk. Mix. Bring to boil. Reduce heat to low. Cover and cook about 10 minutes.
5.	Add ground paste and stir fry about 2 minutes. Add babycorns, carrots and beans. Stir fry about 2 minutes. Add salt and thin coconut milk. Mix. Bring to boil. Reduce heat to low. Cover and cook about 10 minutes.

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