Free Recipe Thai Vegetable Curry 2
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Thai Vegetable Curry 2 Recipe
375 g Broccoli florets; halved
-(12oz)
375 g Parsnips; cut into 5cm (2
; inch lengths)
; (12oz)
1 tb Olive oil
Salt and freshly ground
-black pepper
150 ml Water; (1/4 pint)
2 Sticks lemon grass; very
-finely sliced
2 Cloves garlic; chopped
2 tb Freshly grated ginger
1 Birds eye chillies; chopped
-(1 to 2)
1 bn Fresh coriander; chopped
1 Red onion; chopped
1 ts Cumin seeds; lightly toasted
1 ts Coriander seeds; lightly
-toasted
1 tb Sesame oil
1 400 millilit coconut milk
1 sm Pineapple; peeled and
-chopped
; (or 432g can
; pineapple in
; natural juice,
; drained)
Thai Vegetable Curry 2 Preparation
Preheat the oven to 180_C, 350_F, Gas Mark 4. Place the broccoli and parsnips in a large baking tray or dish. Drizzle over the oil and add the water and add seasoning to taste. Bake in the preheated oven for 25 minutes until the vegetables are just tender. Place the lemon grasss in a blender with the garlic, ginger, chillies, most of the coriander, the onion, cumin and coriander seeds. Blend for 30 seconds until fairly smooth. Heat the sesame oil in a saucepan and fry the puree mixture for 1-2 minutes over a medium heat. Add the coconut milk, bring to the boil and simmer for 1-2 minutes. Place the pineapple in the blender and blend until smooth. Add to the coconut mixture with plenty of seasoning to taste. Heat through and serve spooned over the cooked, drained vegetables. Converted by MC_Buster. NOTES : A deliciously creamy aromatic curry. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Thai Vegetable Curry 2?
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