Ingredients
Scale
FOR THE CURRY PASTE
- 2 shallots (roughly chopped)
- 2 garlic cloves (finely chopped)
- 1 tablespoon freshly grated ginger
- 1 stick lemongrass (finely chopped)
- 2 green chiles (seeded and chopped)
- zest of 1 lime
- small bunch fresh cilantro
- 1 tablespoon sunflower oil
- 1 small eggplant (cut into chunks)
- 1 red pepper (seeded and diced)
- 8 baby bella mushrooms (halved (or quartered if large))
- 14– ounce can coconut milk
- 6 okra (cut on the diagonal into 3 pieces)
- 8 baby corn (cut on the diagonal into 3 pieces)
- 5 –6 ounce can bamboo shoots (drained)
- handful of sugar snap peas (cut in half on the diagonal)
- 2 handfuls of bean sprouts
- soy sauce
- soft light brown sugar to taste
TO SERVE
- fresh cilantro leaves jasmine rice lime wedges
Instructions
- Prepare the curry paste first. Place the shallots, garlic, and ginger in a food processor. Add the lemongrass, chiles, lime zest, and cilantro stalks (reserving the leaves) and pulse the mixture until finely chopped. You can also make this paste using a mortar and pestle if you prefer. Heat the sunflower oil in a large sauté pan. Add the curry paste and cook over medium heat for minute until the mixture smells fragrant.
- Add the eggplant, red pepper, and mushrooms and cook for 1 minute, stirring frequently until starting to become tender. Add the coconut milk to the pan with 1/2 cup of water and bring to a boil. Add the okra, baby corn, and bamboo shoots and continue to cook for 5 minutes or so until the veggies are tender.
- Finally add the sugar snap peas and bean sprouts and cook for another 30 seconds. Taste and add a dash of soy sauce or teaspoon of sugar if needed. Serve the curry in bowls, garnished with cilantro leaves with jasmine rice and lime wedges.