Red Vegetable Curry

Work

2 t peanut oil
8 broccoli florets, quartered
8 cauliflower florets, quartered
300g sweet potato, chunks
½ C water
4 t red curry paste
560ml coconut milk
2 t lime juice
2 t fish sauce

Heat oil in wok, add vegies and fry 3 mins. Add water and cover, reduce heat and steam 8-10 mins until cooked but crunchy. Remove lid and stir in curry paste, cook medium heat 30 secs until fragrant, remove any lumps. Stir in coconut milk and combine well, reduce heat and simmer 8 mins, until slightly thickened. Stir in lime juice and fish sauce, serve over rice.