This is a thai-inspired curry that used ingredients I had at home, rather than what you *really* need. I’d say if you have the real thai ingredients, use them. But the substitutes were pretty good!
♠ The ingredients
- 1 medium onion
- 1 zucchini
- 1 bell pepper
- 1/2 cup mushrooms
- 1/2 butternut squash (pre-cooked and diced)
- 1 japanese eggplant
- 1 can of coconut milk
- ginger (galangal best but regular if you don’t have it)
- 2 handfuls fresh cilantro
- 1 handful parsley
- olive oil
- salt (for the LID, non-iodized salt)
- 1 large red chilli
- Zest of 1 lime (or 3 Kaffir Lime Leaves)
♥ Special equipment: Food processor
♦ The Method
In the food processor, combine: lime zest, parsley, cilantro, ginger, chilli, olive oil, salt. Process into a paste. Scrape down a few times and keep grinding to make a smooth paste.
Chop vegetables into matchstick sized pieces. In a skillet or wok, sautee separately. In a heavy-bottomed saucepan, add can of coconut milk and your curry paste. Simmer. Add vegetables and bring to a slow boil. Then down to a simmer for 20-30 minutes. Serve over rice (or for the LID over quinoa for some protein).