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1/1 Photo of Thai Vegetable Curry
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.
Units: US | Metric
Serving Size: 1 (460 g)
Servings Per Recipe: 3
The following items or measurements are not included: