Recipe serves: 4-6

Red curry with potato, eggplant, butternut squash, green beans, and peas

Ingredients
 
560 ml coconut milk (Mae Ploy)
2 Tbsp red curry paste (Mae Ploy)
2½ Tbsp palm sugar
 
1 each potato, peeled, cut into bite size pieces
 
1 each large Chinese eggplant, unpeeled, cut into large bite size pieces
 
1 lbs butternut squash, peeled, cut into large pieces (about half of medium size butternut squash)
 
½ lbs green beans, trimmed
 
1 cup green peas
 
2 Tbsp lemon juice (optional)
 
½ cup basil leaves (optional)
 


Preparation steps:
  1. In a large pot, heat ½ cup of the thick creamy part of the coconut milk (see note below)
  2. Add the palm sugar and red curry paste.
    Mix well until the curry paste is fully blended with the coconut milk. Add the remaining coconut milk to the pot and bring it to a simmer.
  3. Add the potato and cook for 5 minutes.
  4. Add the eggplant, butternut squash, green beans, and peas.
    Simmer for 20 minutes, or until the vegetables are tender.
  5. Optional: Add the lemon juice and mix.
Serving: Garnish the curry with basil leaves and serve with steamed rice.
Picture of recipe


Take note!
  • Cream of coconut - when opening
    the coconut milk can, don't shake
    or stir it. The cream of
    coconut, a thicker layer,
    is on top and should be scooped out
    for use in the curry base.
Related recipe:
  1. steamed rice