When I lived in the UK, something that I loved to do was to visit allotments (land for rent to grow your own veggie garden). I loved to see what people were growing, and more importantly, how they were growing it. It was always interesting to see the numerous props, and throw-aways reinvented for runner beans trellises and wind-moving devices to keep the birds away.
On one of the walks through an allotment with Mark, he asked one of the gardeners why no one grew carrots? “Too cheap,” he replied. “Not worth it. You can buy them by the bag full, they’re feed for horses!” It was true, carrots had to be one of the cheapest vegetables you could buy in the UK.
While I don’t consider carrots one of the most exciting vegetables in the world… The thing is, they’re there, and their cheap. Same goes with potatoes. Both vegetables always seem to be somewhere in the kitchen, reliable as ever.
1 can of coconut milk
1 tbs galanga finely chopped (or paste)
1 tbs lemongrass finely chopped (or paste)
2 tbs red curry paste
1 tbs soy sauce
1 tbs palm sugar
2-3 large carrots chopped
3-4 large potatoes into large cubes
8 lime leaves (kaffir)
Put a large pan on high heat. Pour the whole can of coconut milk into the pan. Stir to get the milk into an even consistency (as it can often separate in the can). The milk will be hot enough when you see bubbles coming from the centre. At this stage add the galanga, lemongrass, palm sugar, soy sauce and red curry paste. Mix evenly throughout coconut milk. Throw in lime leaves. Stir for a minute or two.
Add the carrots and potatoes. Stir through the curry, and simmer for 10-15 mins. When they’re close to being cooked, add the bamboo shoots. You can also add baby corn, capsicum (pepper), broccoli, etc at this stage. Cook until the veggies have been cooked through (but still firm), and serve with jasmin rice!