Thai vegetable curry

  • 4 Shallots
  • 2 cloves Garlic
  • 1 chunk Ginger
  • 1 stick Lemongrass
  • Chillies (optional)
  • Juice of 1 Lime
  • Fresh coriander
  • 400ml Coconut milk
  • Sunflower oil
  • 100g Aubergine (try to get the small kind)
  • 1 Red pepper
  • 100g Mushrooms
  • 70g Okra (optional)
  • 100g Baby corn
  • 1 small tin Bamboo shoots
  • Beansprouts
  • Soy Sauce
  • Palm (or brown) sugar
  • Serve with white rice.


1.  Get the rice cooking gently.

2. Peel and roughly chop all the RED INGREDIENTS and place in a blender and whizz until a paste forms. Alternatively, grind in a pestle and mortar and then add the lime juice.

2. Peel, chop and fry the BLUE INGREDIENTS in sunflower oil on high heat until softened, about 5 minutes, then add the paste and fry for a further 3 minutes on low heat.

3. Add the coconut milk and palm sugar and simmer until vegetables are softened and the sauce is still runny. If it looks dry, add more water to keep it loose.

4. Add beansprouts and soy sauce to taste or at table.

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