Fruits and Vegetables, Thai

Red Curry Vegetables

Ingredients:
Red Curry Paste – 2 to 3 tbsp
Potatoes – 4, chopped
Carrots – 300 gms, chopped
Sweet Potatoes – 400 gms, chopped
Vegetable Stock – 2 1/2 cups
Cauliflower – 300 gms, broken into florets
Green Beans – 250 gms, trimmed

Method:
1. In a large pan, cook the red curry paste over medium heat for 2 minutes.
2. Add the potatoes, carrots, sweet potatoes and vegetable stock.
3. Bring to a boil.
4. Simmer, stirring occasionally, for 20 minutes or till the vegetables are cooked.
5. Add the cauliflower and green beans.
6. Cook for 3 to 5 minutes longer or till the vegetables are tender.
6. Serve hot.