Recipe: Vegetarian Red Curry with Coconut Milk, Turmeric, and Ivy Gourd

Ingredients:

• 1 cup Ivy gourd (tindora), washed and sliced
• 1 can (400 ml) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground turmeric
• 1 red bell pepper, sliced
• 1 carrot, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• Salt, to taste
• 1 tablespoon soy sauce (optional, for added umami)
• 1 tablespoon brown sugar or maple syrup (adjust to taste)
• Fresh cilantro, chopped (for garnish)
• Cooked jasmine rice or rice noodles (for serving)

Instructions:

1. Prepare the Vegetables:

   • Wash and slice the ivy gourd, onion, red bell pepper, carrot, zucchini, and broccoli.

2. Cook the Ivy Gourd:

   • Heat vegetable oil in a large pan over medium heat.
   • Add sliced ivy gourd and sauté for 3-5 minutes until they start to brown. Remove from the pan and set aside.

3. Prepare the Curry Base:

   • In the same pan, add a bit more oil if needed. Add sliced onions, garlic, and grated ginger. Sauté until the onions are translucent.

4. Add Turmeric and Red Curry Paste:

   • Stir in ground turmeric and red curry paste. Cook for 1-2 minutes to release the flavors.

5. Add Coconut Milk:

   • Pour in the coconut milk, stirring well to combine. Bring it to a simmer.

6. Add Vegetables:

   • Add the sautéed ivy gourd, sliced red bell pepper, carrot, zucchini, and broccoli to the simmering coconut milk. Stir to coat the vegetables in the curry sauce.

7. Season the Curry:

   • Season with salt and add soy sauce (if using) for an extra savory kick. Adjust sweetness with brown sugar or maple syrup.

8. Simmer and Serve:

   • Let the curry simmer for 15-20 minutes or until the vegetables are tender. Adjust the seasoning if needed.

9. Serve:

   • Serve the Vegetarian Red Curry over jasmine rice or rice noodles.
   • Garnish with chopped fresh cilantro for added freshness.

Enjoy your flavorful and nutritious Red Curry with Coconut Milk, Turmeric, and Ivy Gourd! Adjust the spice level and ingredients according to your taste preferences.

With Thailand’s beautiful climate nurturing our garden, fresh produce is always within reach. 🥕🌱 In our kitchen, these ingredients become heartfelt Thai dishes passed down through generations. See our recipes here: https://sites.google.com/view/huahinservices/our-garden/recipes