Thai Vegetable Curry
- Yield 4 servings
- Curry Paste:
- 2 shallots, roughly chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon freshly grated ginger
- 1 stick lemongrass, finely chopped
- 2 green chiles, seeded and chopped
- Finely grated rind of 1 lime
- 1 small bunch fresh cilantro
- 1 tablespoon sunflower oil
- 1 small eggplant, cut into chunks
- 1 red pepper, seeded and diced
- 8 baby bella mushrooms, cut into halves (or quarters if large)
- 1 (14-ounce) can coconut milk
- 1/2 cup water
- 6 okra, cut on the diagonal into 3 pieces
- 8 baby corn, cut on the diagonal into 3 pieces
- 1 (5-ounce) can bamboo shoots, drained
- 1/2 cup sugar snap peas, cut into halves on the diagonal
- 1/2 cup bean sprouts
- 1/2 cup soy sauce (optional)
- 1 teaspoon brown sugar (optional)
- Fresh cilantro leaves
- 3 cups hot cooked jasmine rice
- Lime wedges
- 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).