Masaman Curry on White Rice

Thai cuisine is one of my favourites. In fact, we have a world class Thai restaurant in the city here that we frequent and love - largely because they offer so much choice in vegetarian food. Of course, I do make Thai food at home too, experimenting with various spices and sauces. My favourites are green curry, yellow curry, sticky rice, pad Thai, light summer rolls, dumplings, bananas in coconut cream, and of course the tasteful Thai chili sauce!!

Last week at the local Asian store I bought some new Thai curry pastes, one of which was Masaman Curry paste. Now, Masaman curry paste is typically used to make a dish of meat and potatoes. But the milder spices in the curry masala really appealed to me and I decided to try it out on vegetables. I found that this curry paste is very much like our desi curries which use garam masalas, roasted and minced onions, and tamarind. It goes well with a mix of potatoes, cauliflower, broccoli, carrots, tomatillos, and red and green peppers.

Ingredients:
2 tbsp Masaman curry paste
1 can light coconut milk
1 cup vegetable stock
21/2 cups mixed vegetables, (Cauliflower, Broccoli, Carrots, Tomatillos, Red and Green Peppers)
1 large potato, cubed
1 small onion, chopped fine
2 tbsp olive oil
Salt, to taste

Method:

1. Heat oil in a pan. Add the onions - fry till soft. Now add the curry paste. Fry for 2-3 minutes. Now add 3 tbsp coconut milk and fry the paste for another 2 minutes.
2. Reduce heat, add the vegetable stock and blend into the curry paste. Cook for 3 minutes. Now Add the remaining coconut milk. Blend.
3. Add all the vegetables. Cover and cook on a medium heat for 20-25 minutes. Check to see if the potatoes are done. If not allow another 5 minutes on the heat.
4. Turn off the heat and let the curry sit for at least half an hour. Warm and serve with fresh steamed rice.

This delicious dish goes to DK @ DK's Culinary Bazaar. She is hosting A.W.E.D Thailand this month.
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