Thai-Stylie Root Veggie Curry
Prep Time:10 Mins, Cook Time: 30 - 40 Mins, Total Time: 40 - 50 Mins
January 23, 2014
But being that I had a hampering for something Thai and no chicken but a barrage of veggies to use up, I thought I’d take my chances with this one. It’s been a while since they last had Thai flavourings and last time they’d had my own chilli-less Green Curry paste and loved it. This time I used a tiny bit of convenient shop bought Red Curry paste, just enough for a nice flavour but without much heat. Adding my own garlic, ginger, fish sauce, lime juice and coriander for a non-spicy flavour boost. I naturally revved mine up with a more generous amount of paste!.
So Miss F made her request and sauntered off to the lounge while Jacques I set to work on the veggies. I’m still staggered that chopping veggies is right up there in his favourite things to do, dead handy though. My fridge has virtually always a bowl or two of Jacques’s conveniently pre-chopped veggies. Great for quickie soups and stews!
I’m very fortunate that both my kids seem to genuinely like most veggies now, which is an enormous relief from where we were at six months ago. So I had high hopes they’d like go for this curry. I have to confess Francesca was initially less than impressed (check out that face on the pic!), but with considered ‘encouragement’ she polished off a big bowl. Jacques wolfed his down. Served with brown rice this made for an exceptionally nutritious dinner with a barrage of good stuff. Kind of made up for their cinema going chocolate and popcorn fueled day.
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I’m entering the post to a number of challenges. Firstly to Four Seasons Food which I co-host with Anneli and has a ‘Virtuous‘ theme for January. To Extra Veg, a new challenge from Fuss Free Flavours and Utterly Scrummy. To Elizabeths Kitchen’s No Waste Food Challenge, as I was on a serious mission to clear out my roots! To Shop Local, also hosted by busy lady Elizabeth’s Kitchen, as all my veggies were supplied by local veg box company Skylark Organics. And finally to Lavender and Lovage‘s Cooking with Herbs event as my curry uses both coriander and a citrus fruit. Sending it over to Karen with sincere apologies for my failure to have entered the last couple of months, how did that happen?
Sweet Potatoes, Swede, Carrots, Onion, any other veggies you choose to use, Coconut Milk, Ginger, Coconut OIl if using
Toddlers, Preschoolers, Big Kids, Grown Ups, Family Meals, Lunch, Dinner, Mid-Week Dinners, Making Ahead, Freezing, Vegetarians (omit the fish sauce)
The veggies in the recipe are only a suggestion, use whatever you have in or are seasonal, try butternut, pumpkin, potatoes or parsnips
Serve with wholemeal rice for added nutrition
Makes a generous amount for a Family of Four
Just a large saucepan or casserole
Thai-Stylie Root Veggie Curry
Ingredients Prep Time:10 Mins, Cook Time: 30 - 40 Mins, Total Time: 40 - 50 Mins
For a Family of Four:
1tablespoon coconut, rapeseed or vegetable oil
1 onion, diced
2 garlic cloves, finely chopped
thumb sized piece of ginger, grated
1 dessertspoon Thai red curry paste (add more if you want some heat)
2 large carrots, well scrubbed, sliced
1 large sweet potato, washed and peeled, and cut into 2 cm chunks
1 small swede, peeled, cut into 1 cm chunks
1 x 400ml tin coconut milk
pinch soft brown sugar
1 dessertspoon Thai fish sauce
1 tablespoon lime juice (or lemon if you don’t have a lime)
1 tablespoon finely chopped coriander (omit if your kids may be adverse, mine usually are!)
1) Heat the oil in a large saucepan and fry the onion for 5 minutes
2) Add the garlic, ginger and curry paste and fry for a further minute before stirring in all the veggies followed by the coconut milk
3) Bring to a gentle simmer and cover with a lid. Allow to bubble away for 30 to 40 minutes until all the veggies are fully tender, adding a splash of water if thin if necessary
4) Stir through the pinch of sugar, Thai fish sauce, lime juice and coriander. Taste and add more of any to suit individual tastes