Tuesday, March 22, 2011


Thai Red Curry and Lime Rice

1 Carrot
1 Parsnip
1/2 Butternut Squash
4 Baby Potatoes
1/2 Onion
2 Cloves Garlic
2 Tablespoons Thai Red Curry Paste
1/2 Tin Coconut Milk
150ml Veg Stock
Dash of Soy Sauce
Dash of Fish Sauce

(I did mine in my slow cooker but this could easily be done on the hob with any kind of vegetables you like!)

- Prep the veg and chop into similar sizes (so they cook at the same time), place in slow cooker. Or set aside to be added to pot later.
- Fry off onions and garlic until just cooked through. Add in the Curry paste, Soy and Fish sauce, cook for another minute. Then add Coconut milk and Stock. Once this reaches the boil add to the slow cooker and cook on low for about 6 hours. Alternately add the vegetables to the sauce and cook on a low heat until the vegetables are cooked through but not falling apart.
- For the Lime Rice, I used brown rice. Cook according to instructions and drain (if there's excess water). While it is still warm add in the zest and juice of the lime and toss to coat evenly.

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