I served it with a dollop of yoghurt and some pappadams for a change, definitely not Thai !
A great hearty meal for a winter Sunday night.
Play around with the vegetables, but use a starchy one as it will help thicken the soup.
2 cups chicken stock ( vegetable is fine too )
1 1/2 cups coconut milk
2 tablespoons red curry paste
1 small sweet potato, peeled and chopped into smallish even pieces
1 large zucchini sliced and quartered
1 onion finely chopped
2 cloves garlic finely chopped
handful of chopped coriander
2 tablespoons brown sugar
1 teaspoon fish sauce
1/4 teaspoon salt
plain yoghurt
Lime leaves, finely sliced
pappadams
Rylstone olive oil
Fry the curry paste in the oil until fragrant.
Add the chopped onion and garlic and stir until translucent. Add the chicken stock and coconut milk and combine together.
Add the sweet potato first and simmer gently until nearly cooked. Then add the zucchini and chopped coriander. Lastly add the seasoning, brown sugar, fish sauce and salt. Taste and adjust if necessary.
As the vegetables are cooking the liquid will thicken. Simmer gently until all vegetables are soft.
If you feel its too thick add some more stock, too thin, cook a little longer.
Serve with yoghurt and poppadoms and garnish with lime slices.
