Vegetable Thai curry
Description
Packed with vegetables, Mary Berry's Thai curry uses ready-made paste for ease and speed. Serve with rice.
Ingredients
- 2 tbsp sunflower oil
- 2 banana shallots, peeled and sliced
- ½ fresh red chilli, deseeded and sliced
- 2 garlic cloves, crushed
- 2cm/¾in piece fresh root ginger, peeled and grated
- 2 tbsp thai green curry paste
- 1 sweet potato, peeled and cut into 1cm/½in pieces
- 2 x 400ml tins full-fat coconut milk
- 2 lemongrass stalks, bashed
- 1 small cauliflower, broken into tiny florets (same size so they cook at the same rate)
- 1 aubergine, chopped into 1cm/½in pieces
- 2 tsp fish sauce
- 1 tbsp sweet chilli sauce
- ½ lemon, juice only
- bunch fresh coriander, chopped
- salt and freshly ground black pepper
Directions
- Heat the oil in a large frying pan over a high heat. Tip in the shallots, chilli, garlic and ginger and fry for 2 minutes.
- Add the Thai paste and sweet potato and stir until well combined. Add the coconut milk and lemongrass and stir well. Bring to the boil, then cover with a lid, reduce the heat and simmer for 5 minutes.
- Add the cauliflower and aubergine and continue to simmer for another 5–10 minutes until all the vegetables are just soft.
- Remove the lemongrass and discard. Stir in the fish sauce, sweet chilli sauce, lemon juice and half the coriander. Season to taste with salt and pepper.
- Serve with boiled rice and the remaining coriander scattered over.
