It's always hard cooking for a someone special never quite sure if you understand their like and dislikes properly. I have never cooked for a vegetarian before so for a first attempt this turned out really well. What surprised me was how filling this was. One question i have is why do Thai cookbooks suggest using fish sauce in vegetarian dishes?
I started with cutting a butternut squash into cubes and partially cooking in the microwave, making sure they are still firm.
Started with peanut oil and fried off my red curry paste before adding 400mls of coconut cream
Into this mixture was added:
Chopped Thai eggplants
the butternut squash
baby corn
a mixture of asian mushrooms
1 can water chestnuts
cherry tomatoes
1 block cubed of firm tofu
add 1 can coconut cream and a splash of tamarind concentrate
Finish cooking with palm sugar to taste
Garnish with peanuts or cashews and serve on jasmine rice
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