Thai Vegetable Curry
Ingredients:
* Vegetable note:
Should have 1-2 inch hotel pan of vegetables prepped (a combination of zucchini,cauliflower, carrots, potatoes, peas, red bell pepper, green beans, snow peas, cubed firm tofu). See chef!
1/2 cup |
Oil |
1/2 cup |
Garlic, minced |
1/2 cup |
Ginger, minced |
1/2 cup |
Red curry paste |
1/3 cup |
Coriander, ground |
1/3 cup |
Curry powder |
1/2 cup |
Paprika |
5 qts. |
Coconut milk |
1 cup |
Tomato puree |
3/4 cup |
Soy sauce |
1 cup |
Brown sugar |
Method:
- Heat the oil in a large heavy duty sauce pan over low to medium heat.
- Add the next 6 ingredients, sauté for about 1 minute, stir constantly so mixture will not burn.
- Add the remaining ingredients. Bring just to the boil. Taste!
Source: Chef Keith Hammerich, CCSF
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