Preheat the oven to 220?C/gas 7. Put a baking tray in the oven for 10 minutes to heat. Put the potatoes and carrot on the hot tray in a single layer, drizzle with the oil and roast in the preheated over for about 10 minutes. Add the pumpkin, parsnip and onion to the tray and roast for a further 20 minutes.
Meanwhile put 250ml of the coconut milk in a heavy-based saucepan and cook over high heat until boiling. Add the curry paste and stir well. Let the mixture boil for 4-5 minutes until the oil starts to separate from the milk. Add the sugar and fish sauce and stir-fry for 2 minutes, until the mixture is very dark.
Add the remaining coconut milk and chicken stock to the pan. Bring to the boil and then stir in the roasted vegetables and basil leaves. Cook over a low heat for 5 minutes to heat through, then serve with the boiled jasmine rice.
You can add 20 large raw, deveined prawns to the curry with the roasted pumpkin and basil leaves and cook over a low heat for 5 minutes until prawns are pink and curly.
This is tasty and easy. I add an aubergine with the second lot of veg which I think gives more variety.
http://www.guardian.co.uk/lifeandstyle/2007/sep/23/foodanddrink.features5
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Serving Size: 1 Serving (451g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 306 | ||
Calories from Fat: 45 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 1.9mg | 1 % | |
Sodium 817.6mg | 28 % | |
Potassium 1493.2mg | 39 % | |
Total Carbohydrate 60.8g | 18 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 52.1g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 306
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