Easy, From Scratch, Vegetable Thai Curry

For me, a Thai curry can be very hit and miss. I think there is such variety in what’s available, that everybody has a strong idea of what they enjoy most in a Thai curry, and so as a chef it can be difficult to please everybody.

Nevertheless, I am Miss Fighting Fit… and I have found a winner.

This curry isn’t green or red it’s in fact yellow, mostly from the added turmeric which adds a lovely warming note to the dish, and it is a real crowd pleaser.

This recipe has a little kick but you can reduce/increase the amount of chillies you use to adjust that to suit you.

The recipe/ingredients list might look longer than usual, but remember the main part of this dish is simply combining most of your ingredients in a blender and making a paste. It’s so easy, and so much better than anything you can buy in store – plus all of that ginger, garlic, lemongrass, fresh herb, citric juices – they’re all SO good for you, especially at this time of year when your immune system needs a boost!

Without further ado, here’s my recipe – don’t freak out at the ingredients, just go and buy them. Herbs and spices don’t need to be intimidating – an aisle full of different biscuits don’t scare you because you are familiar with them all – so if you’re afraid of the spice aisle today is the day we get you familiar with it! Yes, you will use them again – if you read my recipes I will make sure of it!

Ingredients:

For the curry paste:

  • Four Shallots/ One large brown Onion – roughly chopped
  • 1 Red Chilli
  • 1 Green Chilli (use for HOT, avoid for mild)
  • 1 inch piece of root ginger (ginger paste works too, 1 tbsp)
  • 3 garlic cloves (garlic paste works too, 3 tbsp)
  • 1 tbsp lemongrass paste
  • 3 big handfuls of fresh coriander leaves
  • 1 big handful of Thai Basil (or normal basil if you can’t find it!)
  • Lime Juice – half a lime
  • 1 tbsp honey
  • 1 1/2 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 2 tbsp coconut cream

The Curry:

  • 1 tbsp olive oil
  • 1 can coconut milk
  • 150g baby corn
  • 2 peppers, sliced
  • 1/2 Butternut squash, diced
  • 1 sweet potato, diced
  • 1 broccoli, chopped
  • extra fresh coriander and lime juice – to serve

Method:

  1. Combine all of the curry paste ingredients into a blender.
  2. Scrape it all out and heat 1 tbsp oil in a pan.
  3. Once hot, add the paste, and move it around the pan for 5-10 minutes to cook out the raw ingredients. (If you taste the paste from the blender it will seem REALLY spicy from the raw garlic, onion and chilli, but cooking it out is what softens the raw vegetables and tones it down.)
  4. Add the peppers and saute for 5 minutes.
  5. Add the butternut squash and sweet potato and pour over the coconut milk. Reduce the heat so that the curry is simmering gently.
  6. Once the potatoes/squash have softened (test with a knife) add the broccoli and baby corn and cook for a further 5 minutes.
  7. Taste and season with salt, lime juice and black pepper. Garnish with chopped coriander.

Let me know what you think! This is really so simple to make, its just blend, cook and simmer.

Miss FF x

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