Recipe: red Thai curry cottage pie

We're back in Durban this week with Jane Linley-Thomas and chef Ryan from My Chef, and it's one for the veggies: delicious red Thai curry cottage pie - made from scratch.

 

Yum! Get the recipe and the 'how to' video guide here, plus stand to win a R500 My Chef voucher. 

 

Thai Red Vegetable Cottage pie (serves 2-3)

 

Red curry paste 

6 red chillies (deseeded)

1 tbsp tomato paste 

2 tsp paprika powder

1 tbsp jeera powder 

1 tbsp dhania powder

1 tbsp fresh garlic crushed 

1 tbsp fresh ginger crushed

1 stick lemongrass chopped fine

1 tsp shrimp paste (you can buy from a Chinese wholesaler)

1tbsp limes juice 

1tbsp peanut oil

 

Vegetables:

2 red onion (cut into wedges)

1 med butternut (cubed)

3 baby marrow (large slices)

Half a cauliflower (cut into florets)

100g peas (defrosted by running under cold water)

3 tins coconut milk

2 tbsp brown sugar

3 tbsp corn flour

Small bunch fresh coriander (chopped)

 

Sweet potato mash

3 medium size sweet potato

2 medium potatoes

2 tbsp butter 

½ cup Cream

 

 

 

For the red curry paste:

Add all ingredients to a blender and blend to a fine paste.

 

For the Sweet potato mash:

Peel both types of potatoes add to boiling salted water and boil for 25 minutes until soft enough to mash

Strain the potatoes and mash until smooth 

Add cream and butter, season well.

 

For the Vegetables:

Coat the butternut marrow and cauliflower with the red curry paste and season well, then roast the veg in the oven at separate times, first the butternut for 10 minutes then add the cauliflower, roast for further five minutes, then the marrow for an additional five minutes. The veggies should be tender. 

 

While the veg are roasting get a heavy based pan really hot with a little oil, add the onion wedges and brown, add garlic and ginger, then corn flour. Be sure to cook the onion properly without burning. 

 

Once you have added the corn flour your next step would be to add the roasted veg from the oven. Add the pea,s brown sugar and coconut milk, bring to the boil and simmer for 10 -15 min, the sauce should thicken. Make sure you stir every now and then ensuring nothing sticks to the bottom of the pan, 

 

Once your vegetable sauce has been cooked, add it to a suitable baking dish, using a piping bag pipe the mash over the top, place in the oven and bake for 10-15 min, remove and serve.

 

Voila!

 

 

- My Chef is a Durban based pre-prepared home food delivery service. Find out more here.