Red vegetable curry
- Peel all the vegetables, chop the onions and garlic.
- Slice the carrots diagonally (around 1 cm thick).
- Peel and dice the tomatoes.
- Slice the parsnips diagonally.
- Chop then blanch the broccoli "à l'anglaise."*
- Cook the Swiss chard or spinach "à l'anglaise."*
- Cut the sweet potatoes into large cubes.
- Sweat the onions, garlic, and ginger in olive oil, then add the carrots, red kuri squash, sweet potatoes, parsnips, and diced tomatoes.
- Add the red curry, coconut milk, brown sugar, kaffir lime leaves, and Thai basil (optional).
- Simmer for around 20 minutes to ensure the vegetables are cooked through, then add the Swiss chard and cilantro leaves.
- Serve immediately.
*"à l'anglaise" means cooking in a large pot of salted boiling water and then immersing in ice cold water to stop the cooking process
- 4 carrots
- 2 sweet potatoes
- 700 ml (3 cups) coconut milk
- 3 stalks of Swiss chard or spinach
- 1 tomato
- 2 onions
- 2 cloves of garlic
- 2 parsnips
- 8 broccoli florets
- ¼ red kuri squash
- 2 cm ginger
- 1 tsp red curry powder (available in Asian grocery stores)
- 2 kaffir lime leaves
- Thai basil (optional)
- 1 lime
- Fresh cilantro
- 2 tbsp oil
- 1 tbsp brown sugar
Why use a sauté pan?
Deeper than a frying pan - and just as versatile, a sauté pan allows you to cook generous portions and complete meals.
Why use a wok?
This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.
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