Thai Mixed Vegetable Curry

Ingredients
2 Tbsp oil
2 Tbsp red curry paste
¾ cup coconut cream
¼ cup water
1 Tbsp shoyu
1 tsp salt
1 tsp sugar
4 cups mixed vegetables i.e. 
Cauliflower and Broccoli, cut into small florets
Carrot, diagonally sliced
Green beans, cut into 1 inch pieces
Capsicum, thinly sliced
3 kaffir lime leaves
15 red basil leaves


3/4 cup Jasmine rice
1 1/2 cups water


Method
Bring the rice to a gentle boil over a high flame, reduce the heat as low as possible, cover and cook for 20 minutes.


While the rice is cooking, heat the oil in a large saucepan over a medium flame.  Briefly fry the curry paste, then gradually add the coconut milk, water, shoyu, salt, and sugar, mix well, bring to a simmer.  Add the remaining ingredients, mixing well.  Reduce the heat to a gentle simmer, cook for about 10 minutes, stirring occasionally, until all the vegetables are tender. 


Serves 2