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.
Ingredients
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)
bamboo shoots
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!
I have tried the recipe right away and we liked it very much! The combination of coconut milk and these spices reminded me of the Tom Yam base, and we adore it, so I was quite sure this one is going to be a success. I think it will make nice side dish for oven baked fish. By the way, what is the shredded green thing on top?
Hi Borislava, I’m so glad you tried it! The shredded green leaf is just the lime leaves cut up thinly. Mmmmm tom yam… one of my faves.
This looks really great! But what is galanga?
That looks so good! I’m completely in love with your blog now, and am subscribing to it. Thanks for the beautiful inspiration!
Yes sure! The rules for reposting can be found in the footer of this site! All the best
This looks simple and delicious! We might have to try it!
Hi, quick question, I’m hoping to create a new blog in a similar niche to yours, can’t decide whether to use wordpress or blog engine, I notice your using wordpress, any reason for that? Does it have more features? Sorry, I’m a bit of a CMS noobie! Thanks
sent you an email
Its good as your other articles : D, appreciate it for putting up.
I agree with your Carrot and Potato Thai Curry | scissors.paper.wok, excellent post.
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Nice post. Thanks for taking the time to share it with us.