This is the first time I’ve made an all plant based Thai curry and it was delicious! I did toy with the idea of adding some toasted nuts but when tasting it I felt it really wasn’t needed as I served it with some nutty rice! Don’t be afraid to mix up the vegetables. I just used what happened to be in the fridge!
Ingredients for 2 servings
|300g||aubergine, cut into chunks, no need to peel either|
|220g||mushrooms, roughly chopped|
|145g||peppers, cut into cubes|
|50g||thai red curry paste|
|400ml||coconut milk, low fat|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Cook the rice according to the manufacturers instructions and set aside when ready.
- Top and tail the green beans and cut into 4 equal size pieces.
- Put a pan of boiling water onto the heat and add the prepared beans to cook.
- Take a colander and arrange the aubergine cubes before placing it on top of the pan with the beans in to steam. Don’t forget to pop the lid on!
- After approximately 15 minutes the aubergines will be tender as will the beans. Remove these from the heat.
- Take a large frying pan or wok and pop it onto the heat.
- Add the oil and when warm add the peppers and mushrooms to soften.
- Cut the babycorn into smaller pieces before adding them to the pan along with the aubergine and green beans.
- Take a moment to give the vegetables a good stir before adding the Thai red curry paste.
- Cook out the paste in the pan for a minute or so before adding the coconut milk.
- Pop a lid onto the wok or frying pan and check the babycorn after 5 minutes to check it is tender. If necessary turn down the heat so as not to reduce the sauce too much – I hate a dry Thai curry!
- When you’re happy that the babycorn is cooked to your liking take the curry off the heat and prepare to serve with the rice.
- Sprinkle the curry with the chopped coriander and enjoy!
- Adding a little Thai fish sauce will lift the flavour of the Thai curry like you won’t believe!
- Steaming the aubergine before adding it to the pot will really reduce your cooking time so don’t skip that step!
- If you don’t have Thai red curry paste, green would work just as well.