Thai summer vegetable curry

Tamarind paste is very handy to keep in the pantry, adding an irresistible sourness to creamy vegetable curries like this. If you don’t have it, use fresh lime juice instead, but add it only at the last minute.

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Quantity: 4 SERVES

Ingredients

1 T vegetable oil
2 -3 tbsp Thai red curry paste
400 ml canned coconut milk
200 ml vegetable stock or water
2 T tamarind paste
1⁄2 t salt
2 t sugar
1 red capsicum, deseeded and sliced
1 yellow capsicum, deseeded and sliced
2 small eggplant, chopped
1 red chilli, finely sliced
2 zucchini, sliced
100 g green beans, trimmed
200 g small new potatoes, cooked and halved
10 cherry tomatoes
2 T basil leaves

Preparation

Heat the oil and fry the curry paste over gentle heat for 2 minutes, stirring constantly, until fragrant. Add the coconut milk, water or stock, tamarind paste, salt and sugar, stirring.

Add the capsicum, eggplant and chilli and cook for 10 minutes. Add the zucchini, beans, potatoes and cherry tomatoes, and simmer for 10 minutes until tender. The taste should be hot, sweet and lightly sour.

Serve with steamed rice and strew with basil.

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