Vegetable Thai curry
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
Method
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.
Recipe Tips
If you are looking for a turkey curry, this is a great option as it's lighter than many which feels just right after the excesses of the festive period. Add any leftover roast turkey or chicken at the end of step 3.
To peel a small knob of root ginger, which can be a bit tricky to handle, take a teaspoon and scrape away the skin – it will come off easily.