Thai Vegetable Curry

30 November -0001

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For a great Curry, with a difference, try a Thai curry. Still as firey hot as Indian Curry, with a rather more delicate flavour. Green curry paste can be substituted for Red or Yellow - for a little less fire!

b>Take:

• 1 onion
• 1 tomato, chopped
• 1lb Brocolli, cut into small florets
• 1lb Potatoes, peeled and cubed
• ¼lb Bamboo shoots
• 1tsp salt
• 1tsp Brown Sugar
• 1½tsp Soy Sauce
• ½ pint Chicken stock
• 1 pint Coconut milk
• 1½ tbsp Cooking oil
• 1½ tsp Lime juice
• Handfull of basil leaves, sliced

Method:

1. Heat the oil over a medium heat, and cook the onion until it starts to soften,
2. Add the curry paste to the pan and fry for 1 minute.
3. Add the Coconut milk and the stock and bring to a boil before adding the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli.
4. Reduce the heat and simmer until all vegetables are tender, then add the tomato, and heat through.
5. Remove from the heat and add the Basil and Lime Juice, then serve.

Serve:
The curry would be great with Jasmine rice, or even just white rice. For the more carniverous, add Chicken or Shrimp before the onions.
A crisp, Spicy, Medium white wine, such as Gewürztraminer

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