Thai Vegetable Curry
Prep Time:
Cook Time:
Servings:
Ingredients
  • 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
  • zest of 1 lime
  • small bunch fresh cilantro
  • 1 tablespoon sunflower oil
  • 1 small eggplant, cut into chunks
  • 1 red pepper, seeded and diced
  • 8 baby bella mushrooms, halved (or quartered if large)
  • 14 ounce (1 can) coconut milk
  • 6 okra, cut on the diagonal into 3 pieces
  • 8 baby corn, cut on the diagonal into 3 pieces
  • 5-6 ounce can bamboo shoots, drained
  • handful of sugar snap peas, cut in half on the diagonal
  • 2 handfuls of bean sprouts
  • soy sauce
  • soft light brown sugar to taste
  • fresh cilantro leaves
  • jasmine rice
  • lime wedges
Directions
  1. Prepare the curry paste first. Place the shallots, garlic, and ginger in a food processor.
  2. Add the lemongrass, chiles, lime zest, and cilantro stalks (reserving the leaves) and pulse the mixture until finely chopped. You can also make this paste using a mortar and pestle if you prefer.
  3. Heat the sunflower oil in a large sauté pan. Add the curry paste and cook over medium heat for minute until the mixture smells fragrant. Add the eggplant, red pepper, and mushrooms and cook for 1 minute, stirring frequently until starting to become tender.
  4. Add the coconut milk to the pan with 1/2 cup of water and bring to a boil. Add the okra, baby corn, and bamboo shoots and continue to cook for 5 minutes or so until the veggies are tender.
  5. Finally add the sugar snap peas and bean sprouts and cook for another 30 seconds.
  6. Taste and add a dash of soy sauce or teaspoon of sugar if needed.
  7. Serve the curry in bowls, garnished with cilantro leaves with jasmine rice and lime wedges.