Thai Vegetable Curry

Name: Thai Vegetable Curry
Ingredients: 2 tablespoons vegetable oil (25ml); 2 cups onions, chopped (500ml); 2 tablespoons gingerroot, chopped (25ml); 2 tablespoons garlic, chopped (25ml); 2 teaspoons Thai red curry paste (10ml); 2 cups Japanese eggplants, sliced 1/2 inch thick (500ml); 2 cups zucchini, sliced 1/2 inch thick (500ml); 2 cups brown button mushrooms, sliced (500ml); 1 (400 ml) can coconut milk; 1 cup chicken stock (500ml) or 1 cup fish stock (500ml); 2 tablespoons lime juice (25ml); 2 tablespoons lime rind, grated (25ml); 2 tablespoons fish sauce (25ml); 1 teaspoon sugar (5ml); 14 cup coriander (50ml) or 14 cup mint, chopped (50ml)

15 ingredients

8 steps

Ingredients

2 tablespoons vegetable oil (25ml)
2 cups onions, chopped (500ml)
2 tablespoons gingerroot, chopped (25ml)
2 tablespoons garlic, chopped (25ml)
2 teaspoons Thai red curry paste (10ml)
2 cups Japanese eggplants, sliced 1/2 inch thick (500ml)
2 cups zucchini, sliced 1/2 inch thick (500ml)
2 cups brown button mushrooms, sliced (500ml)
1 (400 ml) can coconut milk
1 cup chicken stock (500ml) or 1 cup fish stock (500ml)
2 tablespoons lime juice (25ml)
2 tablespoons lime rind, grated (25ml)
2 tablespoons fish sauce (25ml)
1 teaspoon sugar (5ml)
14 cup coriander (50ml) or 14 cup mint, chopped (50ml)

Directions

1

Heat oil in a skillet or wok over medium high heat.
2

Add onion and saute for 1 minute then add ginger and garlic, stir-fry another 30 seconds.
3

Add curry paste and stir-fry 1 minute longer or until ingredients are combined.
4

Add eggplant and zucchini and saute until well combined, about 2 minutes.
5

Add mushrooms and stir-fry a minute longer.
6

Stir in coconut milk, stock, lime juice, rind, fish stock and sugar and bring to a boil.
7

Reduce heat and simmer for 15 minutes or until vegetables are cooked.
8

Stir in corrinder.