Thai Curry

Description

A versatile and flavorful Thai curry that can be customized with various vegetables and proteins.

Ingredients

• Thai Curry pouch
• 2 tins of coconut milk
• Rice
• Water chestnut slices
• Cashews
• Spinach (fresh or frozen)
• Butternut squash (frozen or fresh)
• Optional vegetables: broccoli, onion, mushroom, carrot
• Oil for cooking

Equipment Needed

• Wok or large pan
• Microwave (for pre-cooking vegetables)
• Rice cooker or pot for rice
• Knife and cutting board
• Wooden spoon or spatula

Preparation Time

• Prep: 20-30 minutes (including vegetable preparation)
• Cook: 30-40 minutes
• Total: 50-70 minutes

Servings

4-6 people

Instructions

1. If using fresh butternut squash, chop it into chunks and roast in a baking tray with oil for about 40 minutes at 180°C (350°F) until soft and easily pierced with a knife.
2. To reduce cooking time, microwave most of the vegetables before adding them to the curry.
3. Heat some oil in a wok or large pan.
4. Add some of the Thai Curry paste to the wok and fry it up a little.
5. Pour in some coconut milk and stir.
6. Add the vegetables that will take the longest to cook (e.g., carrot, broccoli stems) first.
7. Gradually add other vegetables, including butternut squash, spinach, and any other chosen vegetables.
8. Pour in the remaining coconut milk.
9. Let the curry simmer and cook for about 20-30 minutes.
10. While the curry is cooking, prepare the rice:
    • Use about 1.5 mugs of rice.
    • Add water to cover the rice plus a bit extra.
    • Cook for 12 minutes, checking at 10 minutes to ensure there's enough water.
11. In the last 5 minutes of cooking the curry, add:
    • 1-2 handfuls of cashews
    • Water chestnuts
    • Any other last-minute ingredients

Notes

• The wok we have is not that big, which can become a problem when cooking large quantities.
• Be careful not to add too many vegetables, as the wok may become too full.
• You can customize the curry with various vegetables, especially those that need to be used up soon.
• The cooking time for rice may vary; check it regularly and add more water if needed.
• Serve with gluten-free soy sauce, normal soy sauce, and optionally, plum Sharwood's sauce.
• Prawn crackers can be served as an optional side.