Coriander, ginger and garlic are stir-fried first, which deepens the taste of this classic Thai red curry. Tomatoes, potatoes, onions and spinach take on the full flavor of the aromatically spiced sauce. This recipe comes to us from DanniBeth of Vegan Miss Adventures in the Kitchen.
Serves 4
- 4 tomatoes
- 2 tablespoons vegetable oil
- 2 onions, cut into thick wedges
- 1 inch piece fresh ginger, peeled and finely chopped
- 1 garlic clove, chopped
- 2 tablespoons ground coriander
- 1 pound potatoes, peeled and cut into chunks
- 2 1/2 cups low sodium vegetable stock
- 1 tablespoons red curry paste
- 8 ounces spinach leaves
Bring a medium pot of water to a boil over high heat. Fill a medium bowl full of cold water.
Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 2-3 minutes then plunge into the cold water to loosen the skins. Peel off the skins of the tomatoes.
Cut each tomato into quarters. Remove and discard the seeds and central core of each tomato. Set tomato pieces aside.
Preheat a wok over medium-high heat. When the wok is heated add the vegetable oil. Stir fry the onions, ginger and garlic in the vegetable oil for 2-3 minutes, or until seasonings begin to soften.
Add the coriander and potatoes to the wok and stir-fry for 2-3 minutes. Add the stock and curry paste and bring to a boil, stirring occasionally. Reduce the heat and simmer gently for 10-15 minutes, or until the potatoes are tender.
Add the spinach and the tomato quarters to the wok. Cook, stirring, for 1 minute, or until the spinach has wilted. Serve atop cooked rice to soak up the curry sauce.
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