Thai Vegetable Curry
This creamy vegetable curry has many of Thailand’s classic tastes and textures.
Prepare the curry paste first. Place the shallots, garlic and ginger in a food-processor. Add the lemongrass, chillies, lime zest and coriander stalks (reserving the leaves) and whizz the mixture until finely chopped. You can also make this paste using a pestle and mortar if you prefer.
Heat the sunflower oil in a large sauté pan. Add the curry paste and cook over a medium heat for 1 minute until the mixture smells fragrant.
Add the aubergine, red pepper and mushrooms and cook for 1 minute stirring frequently until starting to become tender. Add the coconut milk to the pan with 150ml of water and bring to the boil. Add the okra, baby corn and bamboo shoots and continue to cook for a further 5 minutes or so until the veggies are tender.
Finally add the sugar snaps and beansprouts to the pan and cook for another 30 seconds.
Taste and add a dash of soy sauce or teaspoon of sugar if needed. Serve the curry in bowls, garnished with coriander leaves and with jasmine rice and lime wedges to squeeze over.
“In just a few decades, Thai food has grown from relative obscurity into one of the most popular cuisines on Earth. This vegetable curry has many of its classic tastes and textures.”
Photo by Tara Fisher. Taken from the award-winning Meat Free Monday Cookbook, now available in paperback (Kyle Books, £15.99), p.153.
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