Today's dish is a spicy, creamy & slightly sweet Thai red curry made with vegetables. I always have Thai curry pastes, both red and green, in the refrigerator to make quick curries, rice or even noodles. Make sure to check the ingredients on the store bought Thai curry pastes because some might have fish sauce or other seafood related ingredients in them. Even better, use the recipe for the curry paste at the end of the post for your very own homemade version.
This recipe is adapted from 'Buddha's Table: Thai feasting Vegetarian Style' cookbook. I used the veggies listed in the recipe, but any vegetable can be added to this curry. Potato, mushroom, zucchini, baby corn, carrots are all good in here. It is great when served with some steamed jasmine rice.
