Vegetarian Recipes - Vegetable Forest Curry Recipe

Ingredients

• 600ml/2 cups water

• 5ml/1 tsp red curry paste

• 5cm/2in piece fresh galangal or fresh root ginger

• 90g/3 1/2oz/scant 1 cup green beans

• 2 kaffir lime leaves, torn

• 8 baby corn cobs, halved width ways

• 2 heads Chinese broccoli, chopped

• 90g/3 1/2oz/scant 1/2 cup bean sprouts

• 15ml/1 tbsp drained bottled green peppercorns, crushed

• 10ml/2 tsp sugar

• 5ml/1 tsp salt

Serves 2

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Method:

1. Heat the water in a large pan. Add the red curry paste and stir until it has dissolved completely. Bring to the boil.

2. Meanwhile, using a sharp knife, peel and finely chop the fresh galangal or root ginger.

3. Add the galangal or ginger; green beans, lime leaves, baby corn cobs, broccoli and bean sprouts to the pan.

4. Stir in the crushed peppercorns, sugar and salt. Bring back to the boil, then reduce the heat to low and simmer for 2 minutes. Serve immediately.

Note: This is a thin soupy curry with lots of fresh green vegetables and robust flavors. In the forested regions of Thailand, where it originated. it would be made using edible wild leaves and roots. Serve it with rice or noodles for a simple lunch or supper.

Cook's Tips:  To prepare the Chinese broccoli. trim the outer leaves and woody stalks, then wash thoroughly before chopping. Chinese broccoli has more in common with purple sprouting broccoli than the plump, tight heads of Calabrese - the variety of brassica often sold universally as "broccoli". The Chinese version has long, slender stems, loose leaves and - unlike the purple sprouting - tiny white or yellow flowers in the centre.