Simple vegetarian Thai red curry, an economical and simple weekday dinner.

Ingredients

• 30 ml (2 Tbsp) olive oil
• 1 onion, finely chopped
• 4 cloves garlic, crushed
• 1 tablespoon fresh ginger, grated
• 1 red pepper, seeded and thinly sliced
• 1 yellow pepper, seeded and thinly sliced
• 2 medium carrots, peeled and thinly sliced
• 100 g (1 cup) broccoli florets
• 100 g (1 cup) cauliflower florets
• 15-30 ml (1-2 Tbsp) Thai red curry paste
• 1 can coconut milk
• 125 ml (½ cup) water
• 2 x 410 g cans Rhodes Quality Mixed Vegetables, drained
• 15 ml (1 Tbsp) soya sauce
• juice of 1 lemon

Method

1. Heat the olive oil in a large frying pan and sauté the onion until softened.
2. Add the garlic and ginger and fry for a few minutes more.
3. Add the broccoli, cauliflower and carrots and fry for a further few minutes until fragrant.
4. Add the red curry paste, coconut milk, and water and stir well to mix.
5. Bring the sauce to a simmer and cook until the vegetables have softened.
6. Stir in the Rhodes Quality Mixed Vegetables and simmer until heated through.
7. Season the sauce to taste with the soya sauce and lemon juice. 
8. Stir in the coriander and serve over hot rice.

Serving

Serves 4

Cooking Times

Prep Time: 15 minutes Cooking Times: 20  minutes

Cooking Tip

Add as much of the red curry paste to suit your taste.