Red Curry Recipe
Fresh basil, eggplant, local kabocha pumpkin, zucchini, broccoli and cabbage.
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Ingredients
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Vegetables
Spices and Condiments
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the eggplant, kabocha pumpkin, zucchini, broccoli, and cabbage into bite-sized pieces. Set aside.
- 2
Prepare the Basil
Rinse the fresh basil leaves under cold water and pat them dry. Set aside.
Cooking
- 3
- 4
Add Curry Paste
Once the oil is hot, add the red curry paste and sauté for 1-2 minutes until fragrant.
- 5
Add Coconut Milk
Pour in the coconut milk and stir well to combine with the curry paste. Bring to a simmer.
- 6
Add Vegetables
Add the chopped eggplant, kabocha pumpkin, zucchini, broccoli, and cabbage to the pot. Stir to coat the vegetables with the curry sauce.
- 7
Simmer
Cover the pot and let the mixture simmer for about 15-20 minutes, or until the vegetables are tender.
- 8
Season
Add soy sauce, salt, and black pepper to taste. Stir to combine.
- 9
Add Basil
Just before serving, stir in the fresh basil leaves.
