Caribbean Vegetable Curry



  1. Toast the ground coriander and cumin in a small frying pan over medium heat until fragrant, about 4 minutes. Combine the toasted spices with the ingredients for the curry paste in the bowl of a food processor and grind into a smooth paste.
  2. Heat the peanut oil in a wok over medium heat. Add the onion and cook for 5 minutes. Add the curry paste, stir and fry until fragrant. Add half of the coconut milk, the palm sugar, sesame oil and fish sauce and stir to combine. Let simmer for 2 minutes for the flavors to blend, then add the vegetables and the remaining coconut milk. Cook for 5 more minutes, or until the vegetables are tender but still crisp. Season to taste with Thai fish sauce.
  3. Serve with a bowl of jasmine rice, sprinkle with a little chopped cilantro.