PENANG-STYLE CURRIED VEGETABLES

INGREDIENTS

• 1½ tbsp rapeseed oil
• 50g Penang curry paste
• 3 tbsp crunchy peanut butter
• 2 x 400ml coconut milk
• 2 tsp light brown sugar
• 1 lime, juiced
• Salt and black pepper
• 200g cooked carrots
• 150g cooked green beans
• 200g cooked cauliflower florets
• 200g cooked sweet potato
• 1 large red pepper, sliced and cooked
• 25g roasted peanuts
• 1 spring onion, sliced
• 1 red chilli, thinly sliced
• Fresh Kaffir lime leaves – optional
• AGA steamed rice

METHOD

Preparation Time: 20 minutes.
Cooking Time: 22 minutes 

1. Heat the oil in an AGA Cast Aluminium Wok, or Sauté Pan on the simmering plate, hotplate on simmering setting or induction on medium high.
2. Stir fry the curry paste in the oil for a few seconds, until it smells fragrant.
3. Blend in the peanut butter and coconut milk. Bring to the boil and simmer whilst stirring for a couple of minutes.
4. Stir in the sugar and lime juice. Season to taste with salt and black pepper.
5. Add the cooked vegetables to the sauce and reheat for 5-10 minutes, stirring occasionally, until everything is heated through and piping hot. If the curry is too thick for you, just add a little water or stock
6. Garnish with peanuts, spring onion and red chilli. Use fresh kaffir lime leaves if you can get them. Serve with steamed rice
7. For perfectly cooked rice. cook the rice in the AGA Cast-Iron Buffet Casserole, (as a general rule about 50g uncooked rice per person). When the rice is steamed, 20-25 minutes, fluff with a fork and pour the curry over the top.

Tips

• Use full fat coconut milk, as lighter versions can cause separation of the sauce.
• For a spicier dish, use a quality Thai Penang curry paste and add an extra 25g of paste, or make your own if time allows.
• Red Thai curry paste can be used as a suitable vegetarian-friendly alternative.