Recipe Index

Ingredients

• 2 tbsp sunflower oil
• 2 banana shallots, peeled and sliced
• ½ fresh red chilli, deseeded and sliced
• 2 garlic cloves, crushed
• ¾ in piece fresh root ginger, peeled and grated
• 2 tbsp Thai green curry paste
• 1 sweet potato, peeled and cut into ½ in pieces
• 2 x 14 fl oz tins full-fat coconut milk
• 2 lemongrass stalks, bashed
• 1 small cauliflower, broken into tiny florets
• 1 aubergine, chopped into ½ in pieces
• 2 tsp fish sauce
• 1 tbsp sweet chilli sauce
• ½ lemon, juice only
• bunch fresh coriander, chopped
• salt and freshly ground black pepper, according to taste

Method

1. Fry the sliced banana shallots, deseeded red chilli, crushed garlic and grated ginger in the sunflower oil in a large frying pan over high heat for 2 minutes.
2. Add the Thai green curry paste and sweet potato pieces to the aromatic pan and stir until everything is well coated in paste.
3. Pour in both tins of coconut milk, add the bashed lemongrass stalks, and bring the vegetable Thai curry to a boil.
4. Cover the pan with a lid, drop the heat, and simmer the curry for 5 minutes so the sweet potato starts to tenderize.
5. Add the tiny cauliflower florets and aubergine pieces and simmer the vegetable Thai curry for another 5 to 10 minutes, until all the vegetables are just soft.
6. Fish the lemongrass stalks out of the curry and discard them, then stir in the fish sauce, sweet chilli sauce, lemon juice and half the chopped coriander.
7. Season the vegetable Thai curry with salt and freshly ground black pepper and serve it over boiled rice with the remaining coriander scattered across the bowls.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data