Recipe serves: 4-6

India and Thai (fusion) vegetable curry

Ingredients
 
560 ml coconut milk
1 Tbsp panang curry paste (Mae Ploy)
2 Tbsp palm sugar (or coconut sugar)
 
1½ 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
3 each large Chinese eggplant, large bite size pieces
¾ cup green peas
 


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.


Alternatives:
  • Replace 2 eggplants with medium
    cauliflower cut into large bite size pieces


Related recipe:
  1. steamed rice
  2. basmati rice