Thai Vegetable Red Curry

Thai Vegetable Red Curry

  • 4

    Number of People

  • Cheap

    Cost

  • Very easy

    Difficulty

  • Preparation time

  • 27 min

    Rest time

Ingredients

  • 1 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 piece 5 inch ginger, grated (25g)
  • 1 ½ tbsp red curry paste
  • 1/2 head of cauliflower, in small florets
  • 350g russet potatoes, cubed
  • 1 can coconut milk
  • 1 lime, juiced
  • 1 tsp brown sugar
  • 1 lemon leaf
  • 1 red bell pepper , strips
  • 80g snap peas, cut in half
  • Cilantro leaves garnish, optional
  • Green onion garnish optional
  • Basmati rice, cooked

Preparation

1. Insert the Stirring paddle. Select the SAUTE function with the food type as VEGETABLE. Set time for 5 minutes. Add in the oil, garlic, ginger and curry paste. Close the lid and select the START key. 2. Once the time has ended open the lid and add cauliflower, potatoes and coconut milk. Select the SAUTE function again. Set time for 15 minutes. Close lid and select the START key. 3. Once that time has ended, open the lid and add the lime juice, brown sugar, lemon leaf, red pepper and snap peas. Select the SAUTE function again. Set time for 7 minutes. Close lid and select the START key. 4. Once the cooking program has finished open lid and taste. Adjust seasoning. 5. Serve hot, with cooked rice. Garnish with optional cilantro leaves and sliced green onion.