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  • Recipe Room  »  Thai vegetable curry



    • 1 tablespoon sunflower oil
    • 1 small aubergine, cut into chunks
    • 1 red pepper, deseeded and cut into dice
    • 8 chestnut mushrooms, halved (or quartered if large)
    • 400ml can coconut milk
    • 6 okra, cut on the diagonal into 3 pieces
    • 8 baby corn, cut on the diagonal into 3 pieces
    • 150g canned bamboo shoots, drained
    • handful of sugar snaps, cut in half on the diagonal
    • 2 handfuls of bean-sprouts
    • soy sauce
    • palm or soft light brown sugar to taste

    For the curry paste

    • 2 shallots, roughly chopped
    • 2 garlic cloves, finely chopped
    • 1 tablespoon freshly grated ginger
    • 1 stick lemongrass, finely chopped
    • 2 green chillies, deseeded and chopped
    • zest of 1 lime
    • small bunch fresh coriander

    To serve

    • fresh coriander leaves
    • jasmine rice
    • lime wedges 

    Thai vegetable curry

    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.


    Prepare the curry paste first. Place the shallots, garlic and ginger in a food-processor. Add the lemongrass, chillies, lime zest and coriander stalks (reserving the leaves) and whizz the mixture until finely chopped. You can also make this paste using a pestle and mortar if you prefer.

    Heat the sunflower oil in a large sauté pan. Add the curry paste and cook over a medium heat for 1 minute until the mixture smells fragrant. Add the aubergine, red pepper and mushrooms and cook for 1 minute stirring frequently until starting to become tender.

    Add the coconut milk to the pan with 150ml of water and bring to the boil. Add the okra, baby corn and bamboo shoots and continue to cook for a further 5 minutes or so until the veggies are tender.

    Finally add the sugar snaps and beansprouts to the pan and cook for another 30 seconds.

    Taste and add a dash of soy sauce or teaspoon of sugar if needed. Serve the curry in bowls, garnished with coriander leaves and with jasmine rice and lime wedges to squeeze over.

    Meat Free Monday Cookbook by Paul, Stella and Mary McCartney, edited by Annie Rigg, published by Kyle Books, RRP $35 click to buy.

    Tips and Tricks

    • Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes

    • Cooked rice can be frozen and saved for another meal. We recommend consuming within 2 weeks of freezing for maximum taste and to avoid freezer burn.

    • To avoid wasting any leftover coconut milk, freeze the remainder in an ice cube tray. You can then defrost as many cubes as you need for other recipes.

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