We did an event recently where we did this curry as the vegetarian option. Everyone loved it. It has a hot element so don’t say that I didn’t warn you.
2 cloves of garlic, chopped
1 onion, chopped
2 shallots, sliced
1 whole Thai red pepper, do not cut unless you really like HOT
Lemon Grass, half a stem, cut into thirds
Carrots, half a pound, peeled and sliced
1 lb butternut squash, peeled and cut into pieces
2 sweet potatoes, peeled and cut up
3 cups of baby spinach
14 ounce can of coconut milk
half a cup of vegetable stock
1 – 2 tablespoon Thai curry paste, red or green, depending on your heat index
2 T. oil
1 T coconut oil
half a cup of chopped roasted peanuts
half a cup of chopped cilantro
1 lime cut into small pieces to squeeze
Heat both oils, add shallots, onion and garlic, saute. Add the coconut milk, Thai curry paste and vegetable stock. Stir until everything has mixed together. You may need more stock after adding the vegetables.
Add sweet potato, squash and carrots. Add thai chili and lemon grass.
Bring to a boil, reduce to a simmer and cook until all of the vegetables are soft.
Add the spinach at the end and cook until wilted.
Serve over brown or basmati rice. Garnish with peanuts, cilantro and lime wedges.
Serves 6 – 10.