Vegetables in Curry Sauce Recipe
Vegetables Recipes

Ingredients

200 g/7 oz

250 g/8 oz
1
100 g/31/2 oz
2
1
3 tsp
5 tbsp
5 tbsp
200 ml/7 fl oz
2 tsp
3 tsp
5 

fresh baby corn (400 g/13 oz tin)
salt
carrots
bunch thin, tender spring onions
fresh bean sprouts
cloves garlic
walnut-sized piece fresh ginger
curry paste
fish sauce
soy sauce
coconut milk
sugar
oil
kaffir lime leaves, cut into thin strips

Method:

1. Wash the fresh baby corn, then cook covered in lightly salted water for about 7 minutes. Drain well.

2. Trim, wash and peel the carrots and cut into matchstick-sized strips.

3. Trim and wash the spring onions and cut into pieces the same length as the baby corn.

4. Place the bean sprouts in a sieve and rinse under the cold tap. Drain well.

5. Peel the garlic and ginger and chop finely.

6. Mix the curry paste with the fish sauce, soy sauce, coconut milk and sugar.

7. Heat the wok, pour in the oil and heat. Stir-fry the garlic and ginger briefly, then add the carrots and baby corn and stir-fry everything for about 2 minutes. Mix in the spring onions and stir-fry for a further 2 minutes.

8. Pour on the curry sauce and cook everything for a further 3 minutes, stirring constantly. Sprinkle with chopped lime leaves and serve.

9. Serve with rice or noodles and a meat or fish dish.

Tip : These curried vegetable make a splendid accompaniment to many dishes, for example steamed fish. With the addition of small pieces of stir-fried meat, it could be served as a main dish.