600 gm of kumara (cubed)
2 tablespoons of vegetable oil
1 onion finely sliced
2 garlic cloves crushed
1 stalk of lemon grass (peeled and chopped very finely)
A small knob of ginger (peeled and finely chopped)
1/4 cup of Valcom Thai red curry paste
1/2 cup of chicken stock
400 ml can of light coconut milk
The florets from 1 large head of broccoli
1 large carrot (peeled and finely sliced)
1 tablespoon of lime juice
1 tablespoon of fish sauce
Some finely sliced basil
Toss the kumara cubes in 1 tablespoon of vegetable oil and roast till golden brown and tender,
In the meantime fry the onion and garlic over a medium heat for about 3 minutes until the onion has softened. Add the lemon grass and ginger and fry for another minute.
Add curry paste and fry for another minute or so until fragrant.
Stir in coconut milk and stock and bring to the boil.
Add carrot and cook until tender (about 10 minutes
Add the roasted kumara and heat through
Add the broccoli and continue to simmer for about 5 minutes till broccoli florets are crisp tender
Stir through the fish sauce and lime juice
Put in serving bowl
Sprinkle with finely shredded basil basil
Best served at once so have boiled rice ready.
Variation: Add 1 sliced (and seeded ) red pepper to the kumara after the first 5 minutes of roasting. Stir the red pepper into the curry at the same time as the kumara.