Thai Vegetable Curry

• 2 tbsp vegetable oil or coconut oil
• 1 small onion, finely chopped
• 3 garlic cloves minced or thinly sliced
• 1 small piece of (peeled) finely chopped ginger (` same size as garlic?)
• 2-3 tbsp red curry paste, adjust to taste*
• 1 tsp ground turmeric**, optional
• 1-2 tbsp fish sauce, adjust to taste
• splash of soy sauce, adjust to taste
• 1 can coconut milk, 400 ml or 13.5 oz
• 1 small eggplant, cubed
• 1 small red bell pepper, evenly cut
• small head of broccoli or as many florets as desired
• 200g green beans
• small bunch of fresh baby spinach

Method:

1. Heat the oil in a large pan or wok, once warm saute the onions until soft.
2. Next add the ginger and garlic and cook for another 2-3 minutes.
3. Add the eggplant, bell pepper and broccoli florets and saute for a few minutes.
4. Next add the curry paste, turmeric, fish sauce, soy sauce and stir to mix all ingredients well.
5. Allow to cook for 3 minutes then pour in the coconut milk and add the spinach.
6. Cover and simmer under low heat until vegetables have cooked to desired tenderness.

Homemade curry paste, recipe below. If you are using store bought start with a small amount then work up to your desired spiciness and taste.

1. 4-6 dried red chillies
2. 2 small brown onions, chopped
3. 1 tsp. / 5 ml peppercorns (about 68 )
4. 2 tsp. / 10 ml ground cummin ( 2 1/2 tsp. / 12 ml whole)
5. 1 tbsp. / 15 ml ground coriander ( 1 1/2 tbsp. / 22.5 ml whole seeds)
6. 2 tbsp./ 30 ml fresh cilantro chopped ( including the stems and roots)
7. 1 tsp. / 5ml salt
8. 2 tsp. / 10 ml finely chopped lemon or lime peel
9. 1 tsp. / 5ml lemon grass powder
10. 1 tsp / 5ml ginger powder
11. 1 tbsp. /2-3 cloves , chopped garlic
12. 2 tsp. / 10 ml shrimp paste (Subs. 2 tbsp. / 30 ml fish sauce)
13. 1 tbsp. / 15 ml vegetable oil
14. 1 tsp. / 5 ml turmeric
15. 2 tsp. / 10 ml paprika ( only for color)

• In a small bowl pour some hot water and add the dried chillies to soak and soften them for about 8 minutes. If you are using whole spices, first grind those in a mortar and pestle or spice grinder.
• Next chop the onion, cilantro and lemon peel.
• Drain the chillies and remove the stems. ( If you want the curry paste a bit milder remove and discard the seeds, otherwise leave them in.)
• In a blender add all the ingredients including the ground spices, and oil.
• Blend to a thick paste, if it’s too dry you can add a little water or more oil.

**add the turmeric for color and additional nutritional value, but can be omitted.