Thai Coconut Vegetable Curry

About this recipe

Fresh vegetables simmered in a red curry coconut base, ready in well under an hour with minimal cleanup thanks to the kadai's single-pan format.

Ingredients

• 2 tbsp red curry paste
• 1 can coconut milk
• 1 cup vegetable stock
• 2 carrots, sliced
• 1 red capsicum, sliced
• 150g green beans, trimmed
• 200g firm tofu, cubed
• 1 tbsp fish sauce (or soy sauce)
• 1 tbsp brown sugar
• Juice of 1 lime
• Thai basil, to serve

Method

1. Heat the kadai over medium heat and fry the curry paste for 1 minute until fragrant.
2. Pour in coconut milk and stock, stir to combine.
3. Add carrots and simmer for 5 minutes.
4. Add capsicum, beans and tofu, simmer for 10 minutes until vegetables are tender.
5. Stir in fish sauce and brown sugar.
6. Remove from heat and stir through lime juice.
7. Garnish with Thai basil and serve with steamed rice.