Vegetable Red Curry Recipe

Peel all the vegetables, slice the onions and garlic.

Cut the carrots on the diagonal into 1cm pieces. Blanch and dice the tomatoes. Cut the parsnips on the diagonal. Cut the broccoli and blanch it briefly. Cook the Swiss chard or spinach briefly. Cut the sweet potatoes into large cubes. Cut the mushrooms into quarters.

In a skillet, sauté the onions, garlic, and ginger, then add the carrots, squash, sweet potatoes, parsnips, diced tomatoes, and mushrooms. Add the red curry with coconut milk, brown sugar, kaffir lime leaves, and Thai basil.

Let it simmer for about twenty minutes to ensure the vegetables are well cooked, then add the leaves of chard or spinach and cilantro.

Serve immediately on a plate. Cut slices of lime and place them on the plate.

To finish, enjoy accompanied by Thai or basmati rice.