Thai Vegetable Curry
By Meat Free Monday
Published on 27 April 2022
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. Looking for more vegetarian recipes? Look no further.Time and servings
25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time
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.