This curry is full of incredibly nourishing ingredients, each bite is so incredibly flavoursome and comforting with big chunks of vegetables cooked in creamy coconut milk, flavoured with warming thai spices. I love it served with brown rice, but quinoa or whole-wheat noodles work well too. Sometimes I just serve it with tender-stem broccoli on the side to make it lighter. It’s an amazingly inexpensive meal too, all the ingredients are available at any supermarket and it’s the easiest thing to make for a big group of friends and family!
Ingredients
2 cans of coconut milk
Thai Paste – 1 to 2 heaped dessertspoons to liking
Soya Sauce (or Fish sauce if not vegetarian)
1 tsp dark muscovado sugar (optional)
1 thumb size piece of ginger – chopped into small strips
1 medium aubergine
1 medium courgette
1 sweet potato
1 or 2 peppers
Mange tout
Baby corn
Tofu**
* You can use other vegetables, if you take one away add another one, sometimes I use mushrooms and no sweet potato, green beans work well, as do sugar snap peas.
** If you are not a vegan, it works really well with Quorn, prawns and chicken.
Optional additions
Sometimes adding some of these additions make all the difference but they aren’t necessary –
Handful of spinach (optional – I sometimes just stir it in at the end for some extra green colour)
1 green chilli – because I like it hot
1 red chilli – I use a red chilli purely for decoration and colour at the end of cooking
Handful of peanuts or cashews
Coriander or basil leaves
Water chestnuts can add a good crunch
1 spring onion – finely chopped to add at the end
1 lime (I usually had juice of 1/2 a lime to the sauce and then serve a 1/4 on the plate)
Thai Curry Method
Put in a large saucepan the following in this order –
2 cans of coconut milk
Thai Paste – 1 to 2 heaped dessert spoons to liking
Soya Sauce – splash (or splash of Fish sauce if not vegetarian)
1 tsp dark muscovado sugar (optional )
1 thumb size piece of ginger – chopped into small strips
Stir and heat.
Chop the vegetables to similar sizes – I do sticks as quicker to cook. Start with the vegetable that takes the longest to cook.
Cut half a pack of Tofu into cubes (if it is caldron’s tofu you need to get the water out) – Tofoo brand is the best. Add
Simmer until veggies are cooked.
Squeeze juice of half a lime
Stir in the spinach leaves if using
Add whatever garnish/toppings you want
Sesame & Peanut* Brown Rice
1 cup of wholegrain brown rice (any works)
Splash of sesame oil
Handful of peanuts or *cashews to top for crunch
Dress with some red chilli and the green ends of a spring onion
Sesame & Peanut Brown Rice Method
Measure one cup of rice and add two cups of boiling water to a saucepan with a lid. Add a pinch of sea salt. Bring to the boil, turn down low so simmering, add lid and cook for around 20-25 minutes (keep an eye on it). It is cooked when all the water is absorbed.
Add a splash of sesame seed oil to your liking. Add toppings if you are adding extra. I like the texture of some nuts but you could use seeds. I also like to add some colour so tops of spring onions, coriander, chilli, finely chopped pepper all work well for adding colour and texture.
Enjoy!