TINY THAI RECIPES
MARY BERRY'S VEGETABLE THAI CURRY RECIPE - BBC FOOD
Packed with vegetables, Mary Berry's Thai curry uses ready-made paste for ease and speed. Serve with rice.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 16
Steps:
- 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.
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