Roasted vegetable red Thai curry

Tuesday, 20 January 2015
OOOOH.  Some cooking time was had in the KneadWhine kitchen this weekend that didn't consist purely of adding pasta to sauce or shamefully putting the microwave into action.  I'm rather keen on this vegetable masala for example.

When I actually found myself with a little bit of cooking time, I had a go at a red Thai curry that featured some of the best vegetables available at this time of year - plus one of my favourites.  I think a bit of swede might go nicely in this - something for a future make.  The biggest time drain is really in the preparation of the vegetables but these could probably be done in advance.  One day I'll make the curry paste myself but until then, this is a much quicker way to get the meal to the table/lap/on top of your child's sleeping head.  Although you must check out the ingredients - quite a lot of them feature fish sauce or shrimp paste.  No problem if you aren't a veggie but not so good if you are.

I didn't find this was particularly D friendly - it's just a little too hot for him, even without the srirarcha.

It's one of those meals that looks a bit messy - I tried hard to photograph it well but a mixture of poor lighting and the soupy sauce led to this.  I'm sorry.  Must try harder.

Stats: - serves four adults


one medium head of cauliflower, cut into florets
one large sweet potato cut into bitesize chunks
six baby parsnips, peeled, tops removed and cut into chunks
one onion cut into wedges
two carrots, peeled, tops removed and cut into bitesize chunks
one red pepper, deseeded and cut into chunks
two tablespoons of olive oil
six baby courgettes, tops removed and sliced
one tin of coconut milk
one tablespoon of dark brown sugar
juice of half a lime
one heaped tablespoon of red Thai curry paste
two teaspoons of soy sauce
large handful of Thai basil, shredded
srirarcha to taste

Preheat the oven to gas mark 8.

Put all of the vegetables apart from the courgettes into a roasting tin and toss with olive oil.  Roast for 30 minutes.

After fifteen minutes start work on the sauce. Add the courgettes, coconut milk, sugar, curry paste, soy sauce and basil to a pan over a medium heat.  Bring to the boil and then simmer for fifteen minutes.

Remove vegetables from the oven.  Combine with sauce.  Either add the srirarcha to the sauce at this point or drizzle over the top of the meal.

I adapted the recipe from here.

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