A spicy vegetarian Thai curry dish that goes well with some steamed rice.
Ingredients
200gm U.S Potato Wedges
50gm Broccoli
50gm Cauliflower
30gm French Beans
30gm Egg plant
10gm Mushroom
10gm Lemongrass
Thai Red Curry Paste
20gm Coriander Roots
2gm Coriander seed
2gm Cumin Seed
5-6 Dried whole chilis (soak & seed removed)
15gm Galangal Sliced
40gm Garlic
20gm Lemongrass (Thinly Sliced)
1.5gm Peppercorns
35gm Salt
160gm Shallots
1 tablespoon Kaffir Lime Zest
Preparation
Preparation for U.S. Potato Wedges and Vegetables
Add U.S. Potatoes Wedges into air fryer & set the temperature for 180°C with 15 minutes timing. Place into a claypot & set aside
Add Broccoli, Cauliflower, French Beans, Egg plant, Mushroom & lemongrass into air fryer & set the temperature for 180°C with 10 minutes timing.
Preparation for Thai Red Curry Paste
Blend all the above until fine
In a pot or pan, heat the cooking oil. Keep heat to a low. Add 2 tables of the prepared thai red curry paste. Sauté for a minute on a low flame stirring often. Next add 240ml water, add in chili & kafir lime leave add 120ml thick coconut milk. Mix again. Simmer & put aside
Add in fried vegetable into the red curry & stir well. Once nicely coated with curry, pour on top of S. Potatoes Wedges. Garnish with coriander leaves & kafir Lime leave
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