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    You are in: Home / Thai / Thai Vegetable Curry Recipe
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    Thai Vegetable Curry

    Thai Vegetable Curry. Photo by Shuzbud

    1/1 Photo of Thai Vegetable Curry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Shuzbud's Note:

    This is an easy beginner's curry. It is a very flexible recipe- you can use whatever vegetables you prefer or have to hand.The flavours are not spicy but more fresh and slightly fruity (from the mango chutney). You could of course add more spice to tailor it to your preferences. I have organised this recipe to be quick, but you do have two pans on the go at once- the vegetables in the saucepan and the skillet. If you prefer an easier pace, boil the potatoes, add the broccoli and cauliflower then drain and set aside when cooked. Then when you are ready, prepare the spice paste and cook the red bell pepper in the skillet.

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    Ingredients:

    Servings:

    Units: US | Metric

    To serve

    Directions:

    1. 1
      Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
    2. 2
      Meanwhile, make the spice paste: blend the garlic, onion, almonds, coriander, cumin, turmeric, salt, pepper and 2 tablespoons of the oil in a blender or food processor until a smooth paste is formed.
    3. 3
      In a skillet, heat the remaining tablespoon of oil over a medium heat and add the red bell pepper. Cook for 3 minutes, until slightly softened.
    4. 4
      By now the potatoes should have boiled for 10 minutes, so add the cauliflower and broccoli florets to the potatoes in the saucepan and cook for a further 5 minutes.
    5. 5
      Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
    6. 6
      When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
    7. 7
      Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
    8. 8
      Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
    9. 9
      Serve immediately with freshly cooked rice.
    10. 10
      NB: This keeps well in the fridge and can be reheated in he microwave the next day.

    Ratings & Reviews:

    • on August 13, 2009

      45

      This was very tasty although I did vary it a little with what I had in the pantry.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Thai Vegetable Curry

    Serving Size: 1 (460 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 732.9
     
    Calories from Fat 357
    48%
    Total Fat 39.7 g
    61%
    Saturated Fat 18.5 g
    92%
    Cholesterol 0.0 mg
    0%
    Sodium 91.6 mg
    3%
    Total Carbohydrate 86.4 g
    28%
    Dietary Fiber 14.5 g
    57%
    Sugars 13.8 g
    55%
    Protein 15.8 g
    31%

    The following items or measurements are not included:

    vegetable stock

    mango chutney

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