Sauteed vegetable stock and veg stock, as well as other Thai ingredients, are used in Thai cuisine to make this curry.
The recipe has been refined in Thailand for many years.
In Thai, veg and vegetable stock is made with soy sauce and sugar.
Sauteed Vegetable Stock Sausteeed vegetable stocks can be made in a wide variety of ways, but this recipe is based on a basic sauteing method that is very versatile.
If you prefer, you can use canned vegetable stock instead of vegetable stock.
Ingredients 2 large carrots, peeled and cut into 2 inch chunks 1 medium onion, peeled, cut into 3 inch pieces 3 tablespoons rice vinegar 1/4 cup water (or chicken stock) 1 teaspoon curry powder (or salt and pepper) 1 tablespoon soy sauce (or honey or maple syrup) 3 tablespoons chicken stock (or vegetable stock) Directions Preheat oven to 425 degrees.
Place carrots, onion, rice vinegar, water, curry powder and soy sauce in a large stockpot.
Cover and bring to a boil.
Cook for 15 minutes.
Remove from heat and stir in chicken stock.
Simmer for another 15 minutes, stirring occasionally, until chicken stock thickens.
Add the soy sauce, soy sauce mixture, curry, and chicken stock and stir until smooth.
Taste for salt and seasoning and season to taste.
Once chicken stock is thickened, serve.
Source: Taj Mahal Chicken Curry Recipe By Tina Smith.
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