Easy Veggie Thai Curry
Easy Veggie Thai Curry

Ingredients

Method

  • 2 tbsp oil
  • 2 shallots, diced
  • ½ red chilli, sliced
  • 2 crushed garlic cloves
  • 2cm piece of ginger, grated
  • 2 tbsp green curry paste
  • 1 sweet potato, cut into 1cm chunks
  • 2 x 400ml tins of coconut milk
  • 2 bashed lemongrass stalks
  • 1 small cauliflower, broken into florets
  • 1 eggplant, cut into 1cm chunks
  • 2 tsp Thai fish sauce
  • 1 tbsp sweet chilli sauce
  • ½ lemon, juice only
  • Bunch of coriander, chopped
  • Heat the oil in a large frying pan, then tip in the chilli, shallots, garlic, and ginger to fry for 2 mins. Add the curry paste and sweet potato, and stir to combine, then pour in the coconut milk and lemongrass. Bring to the boil, then simmer - covered - for 5 mins.
  • Add the eggplant and cauliflower and simmer for 10 mins more, then remove the lemongrass and discard. Stir in the sweet chilli and fish sauces, lemon juice, and half the coriander, and season well with salt and pepper. Serve with a scattering of coriander and some jasmine rice.
30 mins
4 serving
This recipe pairs perfectly with the Alkoomi 'White Label' Dry Riesling 2021 from Frankland River, Australia.

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