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Author Notes: A Thai vegetable curry is the ideal recipe to incorporate a whole bunch of leftover vegetables. The only additions are a few basic Asian ingredients and your good to go. It takes about 40 minutes to prepare tastes even better on the second day! —Empty the Fridge
- 1 ounce onion
- 2 cloves of garlic
- 4 tablespoons red curry paste
- 200 milliliters coconutmilk
- 150 milliliters water
- 600 grams vegetables such as carrots, zucchini, cauliflower, capsicum, pumpkin, ...
- 2 tablespoons fishsauce
- 1 piece of ginger (about 2 cm long)
- 1 lemongrass (+/- 7 cm long)
- 2 limeleaves
- 1 tablespoon brown sugar
- 1 vegetable stockcube
- 1 lime
- Wash and peel the vegetables and cut them into bite size pieces. Make sure to cut the harder types of vegetables into smaller pieces ans the softer ones so that everything cooks evenly.
- Heat the vegetable oil in a wok and add the curry paste once it's hot. Cook the paste for approximately 2 minutes to release the flavor.
- Add the chopped onions and garlic and cook for 5 minutes continuously stirring to prevent burning.
- Add the coconut milk and water.
- Add the chopped vegetables, ginger, lemongrass, lime juice, lime leaves, brown sugar, fishsauce and stock cube.
- Turn the heat low and let the curry simmer for 15 minutes until the vegetables are done but not overcooked.
- Check the seasoning and add extra fish sauce, lime juice or sugar if necessary.
- Serve with basmati or brown rice, fresh coriander and extra lime wedges.