THAI VEGETABLE CURRY
Want to make a curry at home but you don’t want to buy all the individual spices? Here’s a simple solution to make the most of any vegetable by using good quality store bought Thai curry paste. Once opened, store in the fridge to preserve the best flavor.
1/4 cup good quality coconut oil (50 ml) , divided
1 Asian eggplant, sliced on the bias
1 large onion, chopped
2 tsp. good quality Thai curry paste (10 ml)
3 Kaffir lime leaves, torn into strips
2 cups Caribbean pumpkin, cut into 2 inch cubes
2 purple sweet potatoes, cut into 2 inch cubes
1 cup tomato sauce or chopped tomatoes (250 ml)
salt and pepper to taste
3/4 cup coconut milk (175 ml)
1/2 cup water (125 ml)
3 bunches baby bok choy, sliced
Fresh Thai Basil and coriander
In large Dutch oven or pot, heat half the coconut oil, on medium high setting. Saute the eggplant, turning once making sure both sides are golden. Remove from pan and transfer to a plate. Reserve for later.
In same pan heat the rest of the coconut oil with onion and curry paste for several minutes . Cook until onion is soft. Add the rest of the ingredients, except the bok choy and fresh herbs. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes, just until vegetables are tender.
Add the bok choy and simmer uncovered for 2 minutes, just until wilted. Adjust seasoning and sprinkle with freshly chopped herbs. Serve with jasmine rice.