thai curry

Seize The Moment. Remember All Those Women On The ‘Titanic’ Who Waved Off The Dessert Cart.

On the second last day of Christmas, I mean ‘The Parents Visit’ we ate. My healthy waffles (recipe HERE), my vegan thai curry (recipe HERE) and lastly, at Hokkaido (the name of the sushi train) in Tottori.
image
image[6]image[5]
image[8]
image[9]image[10]image[7]image[11]image[12]image[13]

Step By Step Thai Vegan Curry

Do you remember how a few posts back, I confessed that I wasn’t really a chef? Well, this is a perfect example of that. Tonight I cooked vegan curry with a ready-made paste (gasp) AND it was delicious. Here’s how:

STEP ONE: gather your ingredients
1 preservative-free Thai curry paste
1 small can coconut milk
1 onion
3-4 small potatoes or sunchokes
1 large carrot
1 small broccoli head
some snap peas
1 punnet white mushrooms
(all veggies chopped small-medium)
1/2 cup raw peanuts
small bunch of fresh parsley or coriander
image
STEP TWO: heat a pan, add paste, 1 cup coconut milk and 1 cup water, bring to a boil. 

STEP THREE: add onion, sunchokes and carrots then cover and cook for 15-25 minutes.

STEP FOUR: add broccoli then cover and cook for 5 minutes.


Step FIVE: add snap peas and mushrooms and cook for a further 2-3 minutes.
image[11]
TO FINISH: top with peanuts and herbs.
image[13]image[12]

DAS IT, YO!