in Thailand

Sweet and spicy coconut vegetable curry

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Ingredients for 4 servings:

  • 400 ml coconut milk
  • 200 g pineapple, fresh or drained from the can
  • 200 g vegetables (e.g. carrots, beans, cauliflower, frozen or fresh)
  • 200 g potatoes, diced
  • 3 tsp curry paste, red
  • 2 tbsp chili sauce, sweet and sour
  • 1 tbsp oil for frying
  • 2 tsp, heaped coriander leaves, fresh or dried, for decoration
  • ½ tsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegetarian with pineapple, potatoes and vegetables

Heat the oil in a wok until lightly smoking. Then add the peeled and diced raw potatoes and fry for about 3-4 minutes until crispy, stirring occasionally. Add the pineapple, vegetables, and curry paste one after the other and fry for 2 minutes. Then add the coconut milk to the vegetable curry mixture and simmer for 8 minutes. Finally, season with salt and the chili sauce. Garnish with chopped coriander and serve. Best served with rice and almonds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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