Thai Vegetable Curry

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)
• 1/4 cup coriander (50ml) or 1/4 cup mint, chopped (50ml)

Recipe

• 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.