Thai Vegetable Curry

Thai Vegetable Curry
4.3 from 3 ratings
 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.The Meat Free Monday Cookbook edited by Annie Rigg © 2016 Kyle Books, and the photographs © Tara Fisher. Hardcover edition originally published in April 2012. No images may be used, in print or electronically, without written consent from the publisher.
Recipe excerpted from The Meat Free Monday Cookbook
  • 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
  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.