| Serves: 4
Cooking time (approx.): minutes
4 cup(s) chopped mixed vegetables (carrots, beans, potatoes, cauliflower, pumpkin)
2 tablespoon(s) bamboo shoots sliced and blanched
2 tablespoon(s) straw mushrooms (hed fang)
2 tablespoon(s) coconut milk
2 tablespoon(s) red curry paste (nam prik kaeng phet daeng)
1 fresh red chilli(es) (prik khi nu daeng) slit
2 kaffir lime leaves (bai ma krut)
2 cup(s) vegetable stock or water
2 teaspoon(s) palm sugar
2 tablespoon(s) oil
salt to taste
- Heat the oil in a pan and briefly fry the red curry paste till it is fragrant. Add the rest of the ingredients except green beans and cauliflower. Mix well and bring to a boil. Simmer for about 15 minutes or till vegetables are almost cooked.
- Stir in the green beans and cauliflower. Mix well. Cook for about 5 minutes or till the vegetables are cooked but firm.
Serve hot with steamed rice (khao suay) or noodles (guay thiew). |
