Thai red vegetable curry
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Ingredients
- 4-5 tbsp soy sauce
- juice 3 limes
- 2 red chillies, 1 finely chopped, 1 sliced into rounds
- 2 tbsp vegetable oil
- 400ml can reduced-fat coconut milk
- 1 courgette, chopped into chunks
- 1 small aubergine, chopped into chunks
- ½ red pepper, deseeded and chopped into chunks
- 140g mushrooms, halved
- 140g sugar snap peas
- 20g pack basil, leaves picked
- 1 tsp brown sugar
- jasmine rice, to serve
- For the paste
- 3 red chillies
- 1 lemongrass, roughly chopped
- 3 shallots, roughly chopped
- ½ red pepper, deseeded and roughly chopped
- zest 1 lime
- stalks from 20g pack coriander
- thumb-size piece ginger, grated
- 2 garlic cloves
- 1 tsp freshly ground pepper
- 1 tsp ground coriander
Details
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Whizz the paste ingredients and 2 tbsp soy sauce, juice 1 lime and the chopped chilli in a food processor
Step 2
Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.
Step 3
Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tende. Scatter with sliced chilli and basil and serve with jasmine rice.
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