Thai Vegetable Curry

Uploaded: 4 January, 2022



Recipe taken from The Meat Free Monday Cookbook. Foreword by Paul, Mary and Stella McCartney. Photography by Tara Fisher. Published by Kyle Books.

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Ingredients - Serves: 4


2 shallots, roughly chopped

2 garlic cloves, finely chopped

1 tablespoon freshly grated ginger

1 stick lemongrass, finely chopped

2 green chillies, deseeded and chopped

zest of 1 lime

small bunch fresh coriander

1 tablespoon sunflower oil

1 small aubergine, cut into chunks

1 red pepper, deseeded and cut into dice

8 chestnut mushrooms, halved (or quartered if large)

400ml can coconut milk

6 okra, cut into 3 pieces

8 baby corn, cut into 3 pieces

150g canned bamboo shoots, drained

handful of sugar snaps, cut in half

2 handfuls of beansprouts

soy sauce

palm or soft light brown sugar to taste



fresh coriander leaves

jasmine rice

lime wedges


  1. Prepare the curry paste first. Place the shallots, garlic and ginger in a food-processor. Add the lemongrass, chillies, lime zest and coriander stalks (reserving the leaves) and whizz the mixture until finely chopped. You can also make this paste using a pestle and mortar if you prefer.
  2. Heat the sunflower oil in a large sauté pan. Add the curry paste and cook over a medium heat for 1 minute until the mixture smells fragrant. Add the aubergine, red pepper and mushrooms and cook for 1 minute stirring frequently until starting to become tender. Add the coconut milk to the pan with 150ml of water and bring to the boil. Add the okra, baby corn and bamboo shoots and continue to cook for a further 5 minutes or so until the veggies are tender. Finally add the sugar snaps and beansprouts to the pan and cook for another 30 seconds.
  3. Taste and add a dash of soy sauce or teaspoon of sugar if needed. Serve the curry in bowls, garnished with coriander leaves and with jasmine rice and lime wedges to squeeze over.