Recipe serves: 4-6

India and Thai (fusion) vegetable curry

560 ml coconut milk
1 Tbsp panang curry paste (Mae Ploy)
2 Tbsp palm sugar (or coconut sugar)
cup hot water
2 Tbsp chicken soup powder
1 tsp cumin
1 tsp tumeric
1 tsp garam masala powder
3 each medium potatoes, large bite size pieces
1 each Chinese eggplant, large bite size pieces
1 medium cauliflower, large bite size pieces

Preparation steps:
  1. In a large size pot heat ½ cup of creamy coconut milk and add the curry paste and palm sugar. Mix well until all the curry is blended with the coconut milk.
  2. Add hot water, chicken soup powder, cumin, tumeric, garam masala powder, and the rest of the coconut milk and bring to simmer.
  3. Add vegetables and simmer for 25 minutes.

Serving: With basmati rice or steamed jasmine rice.
Picture of recipe

Take note!
  • Cream of coconut - when opening the
    coconut milk can, don't shake or mix
    its content. The Cream of coconut is
    the thicker milk at the top of the can.

Related recipe:
  1. steamed rice
  2. basmati rice