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Ingredients : 1.5
tablespoon Cooking oil
1 medium Onion chopped
2 tablespoons Curry paste
8 Kaffir lime leaves
2 medium Potatoes chopped
200 g Cauliflower florets
150 g Snake beans, cut into 3 cm
piece
1/2 Red pepper cut into
strips
10 Baby corn spears, cut into half
lengthways
1 1/2 cups
Coconut milk
1 cup Water
1 tablespoon Green peppercorns, roughly
chopped
1/4 cup Fresh Thai basil finely chopped
2 tablespoons Fish sauce
1 tablespoon Lime juice
2 teaspoons Soft brown sugar
Method :
Heat a large wok with the cooking oil and
cook the onion and curry paste for 5 minutes over moderate heat,m
stirring frequently. Add the water and coconut milk, bring to the boil
and simmer uncovered without a lid for 5 minutes. Add the potato, cauliflower and kaffir lime leaves, and
simmer for 7 minutes. Add the snake beans, red pepper, corn and peppercorn and
cook for 5 minutes or until the vegetables are soft and tender. Stir in the basil, fish sauce, lime juice and sugar. Serve
immediately with steamed white rice.
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