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Vegetable Thai red curry

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 tablespoon peanut oil
  • 500g sweet potato, peeled, cut into 3cm pieces
  • 1 large brown onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1/4 cup Ayam Thai red curry paste
  • 400ml can coconut milk
  • 1/2 cup Massel chicken style liquid stock
  • 1/2 quantity Roasted cauliflower with garlic (see related recipe)
  • 250g snake beans, cut into 5cm lengths
  • 300g silken firm tofu, cut into 3cm pieces
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1/2 cup chopped fresh coriander leaves
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve


  • 1
    Heat half the oil a large saucepan over medium-high heat. Add potato. Cook, stirring, for 5 minutes or until golden. Transfer to a plate.
  • 2
    Heat remaining oil in pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
  • 3
    Stir in coconut milk and stock. Bring to the boil. Add roasted cauliflower, beans and sweet potato. Reduce heat to low. Simmer, uncovered, for 10 to 12 minutes or until vegetables are tender. Add tofu, fish sauce, lime juice and half the coriander. Simmer for 2 minutes or until heated through. Divide rice between bowls. Spoon over curry and sprinkle with remaining coriander. Serve with lime wedges.

Source: taste.com.au


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