Ingredients
- 1 tbsp of sunflower oil
- 400 ml of coconut milk
- 150 g of bamboo shoots
- 6 okra, cut on the diagonal into 3 pieces
- 1 dash of soy sauce
- 4 portions of jasmine rice
- 2 shallots
- 2 garlic cloves
- 1 tbsp of ginger, freshly grated
- 1 stick of lemongrass, finely chopped
- 2 green chillies, deseeded and chopped
- 1 lime, zested
- 1 small bunch of coriander
- 1 small of aubergine, cut into chunks
- 1 red pepper, deseeded and cut into dice
- 8 baby corn, cut on the diagonal into 3 pieces
- 1 handful of sugar snaps, cut in half on the diagonal
- 2 handfuls of beansprouts
- 8 chestnut mushrooms, halved (or quartered if large)
Method
Step 1
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.Step 2
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.Step 3
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.Step 4
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.