Recipe: Red Curry of Roasted Vegetables (using coconut milk and basil)

RED CURRY OF ROASTED VEGETABLES

"The vegetables here are very earthy and distinctive, sweet and nutty, and the parsnip has that delicious slightly bitter edge. Thai basil is more intensely anise-flavored than other varieties. It may be hard to find, so try a few leaves of fresh tarragon if you have difficulty sourcing it. Do shop around and experiment to find a Thai curry paste that you really like."

4 small new potatoes, halved
1 large carrot, cut into bite-size pieces
1 tablespoon light olive oil
14 ounces pumpkin or butternut squash, peeled, seeded and cubed
1 parsnip, peeled and cut into batons
1 red onion, cut into 8 wedges
1 3/4 cups coconut milk, divided use
2 tablespoons Thai red curry paste
2 tablespoons brown sugar
2 tablespoons Thai fish sauce
1 cup chicken or vegetable stock
Handful of basil leaves (preferably Thai basil)
Hot cooked jasmine rice (for serving)

Preheat the oven to 425 degrees F. Put a baking sheet in the oven for 10 minutes to heat.

Put the potatoes and carrot on the hot baking sheet in single layer, drizzle with the oil, and roast in the preheated oven for 10 minutes.

Add the pumpkin, parsnip and onion to the baking sheet and roast for a further 20 minutes.

Meanwhile, put 1 cup of the coconut milk in a heavy-based saucepan and set over high heat. Bring to a boil, then add the curry paste and stir well. Let boil for 4-5 minutes, until the oil starts to separate from the milk.

Add the sugar and fish sauce to the coconut milk and cook for 2 minutes, until the mixture is very dark.

Add the remaining 3/4 cup coconut milk and the stock to the saucepan. Return to a boil, then stir in the roasted vegetables and basil. Cook over low heat for 5 minutes to heat the vegetables through.

Serve with bowls of fluffy jasmine rice.

Makes 4 servings
From: New York Daily News, January 10th 2010
Source: Long Nights and Log Fires: Warming Comfort Food for Family and Friends by Julia Charles