You are here: Home » Recipes » Thai Vegetable Curry Thai Vegetable Curry Recipe by Our Cookbook Collection Yield 4 servings This filling vegetable curry has many Thai classic tastes and textures. PrintEmail Ingredients Curry Paste:2 shallots, roughly chopped2 garlic cloves, finely chopped1 tablespoon freshly grated ginger1 stick lemongrass, finely chopped2 green chiles, seeded and chopped Finely grated rind of 1 lime1 small bunch fresh cilantro1 tablespoon sunflower oilVegetables:1 small eggplant, cut into chunks1 red pepper, seeded and diced8 baby bella mushrooms, cut into halves (or quarters if large)1 (14-ounce) can coconut milk1/2 cup water6 okra, cut on the diagonal into 3 pieces8 baby corn, cut on the diagonal into 3 pieces1 (5-ounce) can bamboo shoots, drained1/2 cup sugar snap peas, cut into halves on the diagonal1/2 cup bean sprouts1/2 cup soy sauce (optional)1 teaspoon brown sugar (optional) Fresh cilantro leaves3 cups hot cooked jasmine rice Lime wedges Instructions To prepare the curry paste, place shallots, garlic and ginger in a food processor. Add lemongrass, chiles, lime rind and cilantro stalks (reserving the leaves) and pulse until finely chopped. You can also make this paste using a mortar and pestle if you prefer. Heat sunflower oil in a large sauté pan. Add curry paste and cook over medium heat 1 minute. Add eggplant, red pepper and mushrooms and cook 1 minute, stirring frequently. Add coconut milk and water and bring to a boil. Add okra, baby corn and bamboo shoots and cook until veggies are tender, about 5 minutes. Add snap peas and bean sprouts and cook another 30 seconds. Taste and add a dash of soy sauce or teaspoon of sugar if needed. Serve curry in bowls, garnished with cilantro leaves with jasmine rice and lime wedges. Reprinted with permission from Paul, Stella and Mary McCartney’s Meat Free Monday Cookbook (Kyle Books, 2012).