A red curry of vegetables makes a warming dish for cold evenings. Though the recipe may seem to contain a lot of ingredients it is extremely easy and quick to prepare.
Prep: Preparation Time 15-25 minutes
Cook: 20-25 minutes
2-3 tbsp red curry paste (shop bought or see recipe)
500ml coconut milk
180g button mushrooms
8 baby aubergines (eggplants), cut into 4 *available from East Asian grocers, the baby aubergines can be replaced by one regular aubergine cut into 3cm cubes
300g butternut squash, peeled and slice into pieces 2-3cm long
60g bean sprouts
3 plum or vine ripened tomatoes, diced
120g sugar snaps, sliced in half
1 large red chilli, seeds removed and chopped
3 tbsp holy basil (available from East Asian grocers) or use regular basil leaves
3 tbsp coriander, finely chopped
juice of 1/2 a lime
1 tbsp Thai fish sauce
1 tbsp palm or brown sugar
2 tbsp cashew nuts, roasted
Boiled jasmine or basmati rice
Coriander leaves, to garnish
Red Curry: Heat the oil in a large deep frying pan. When the oil is hot add the curry paste and cook it for 1 minute over a moderate heat, until it is aromatic. Stir in the coconut milk and bring it to the boil.
Add the butternut squash to the curry and leave it to simmer for 5 minutes, stir in the aubergine and mushrooms, and cook for a further 5-8 minutes until all the vegetables are tender. Stir in the remaining ingredients and bring the sauce to the boil briefly. Serve.
To Serve: Serve the curry with jasmine or basmati rice and garnish with coriander leaves.