Root Vegetable Thai Curry
This aromatic Thai curry recipe brings together a medley of mixed root vegetables in a creamy and flavorsome coconut sauce. The vibrant curry paste infuses the vegetables with delicious Thai spices, creating a hearty and satisfying dish. Simmered to perfection, the tender vegetables are enveloped in a rich sauce that pairs perfectly with fluffy rice. This comforting and nutritious meal is sure to delight your taste buds with its warm and fragrant essence.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 50g/1¾oz Thai curry paste
- 750g/1lb 10oz mixed root vegetables
- 160ml/5½fl oz coconut cream (or 75g/2½oz creamed coconut
- 750ml/1¼ pint vegetable stock
- 200g/7oz rice
- and saltblack pepper
Instructions
- Heat a large non-stick saucepan with a lid over a medium heat. Add the oil and curry paste and stir over the heat for two minutes until you can smell the flavours.
- Mix in the chopped root vegetables and stir, coating the vegetables in the paste. Add a splash of water to help steam the vegetables and stop them from sticking. Place the lid on the saucepan and cook for 10 minutes, stirring every couple of minutes. Add a splash more water if needed to stop them sticking to the bottom of the pan.
- Meanwhile, in a jug, mix the coconut and stock, stirring until dissolved.
- Once the vegetables have cooked for 10 minutes, pour the stock and coconut mixture over the top and leave to simmer uncovered for 30 minutes, or until all the vegetables are soft and breaking up slightly and the sauce has thickened. If the sauce hasnât thickened enough to your liking, then turn up the heat and allow it to bubble away for a further 10 minutes, or until thickened. Add salt and pepper to taste.
- Meanwhile, cook the rice in a separate saucepan according to the packet instructions. Serve the curry on top of the rice.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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