Vegetable Curry Casserole  (meat or vegetarian)
Adapted from Julie Thompson, Blackalls Park NSW
Ingredients:
  • 700g peeled and diced vegetables, e.g.:
             - 1/2 cup peas
             - 1/2 cup corn
             - 1 zucchini
             - 1 medium sweet potato
             - 1 potato
  • 200g chicken or beef, diced (or 400g tin chickpeas)
  • 1 sachet Vissot Cambodian Curry paste, dissolved in 3 tbs water (see below)
  • 1 cup coconut cream or coconut milk
  • 1/2 cup water


Optional: add chilli for extra spice

Method:
  1. Mix the vegetables and meat (or chickpeas) in a casserole dish (optional: browning the meat in a frypan first may improve the flavour)
  2. Mix the Vissot curry paste with the coconut milk and pour over the vegetables
  3. Put the lid on, place in a preheated oven and bake at 180oC for 1 hour

Dissolving the Paste:

Cut paste into 5mm wide strips and place in a small bowl:
Add water until almost covered (3 tbs for 1 sachet). Microwave on high until soft (about 20 seconds). Or soak in hot water for 10 minutes:  
Mash into a smooth paste with the back of a spoon:

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