RecipesVegetarian and Vegetables

Thai Vegetable Curry Recipe

This is a great Thai vegetable curry, there are anchovies in this recipe which can be excluded for a vegetarian, plant-based diet.

Dairy Free
Gluten Free
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Ingredients

Fragrant water:
  • 175ml water
  • 4tbsp organic lemon peel
Green sauce
  • 1 green pepper
  • 1- 6 organic Bird's Eye Chillies or fresh green chillies
  • 1 bunch watercress
  • 2 tbsp fresh coriander leaves
  • 4 spinach leaves
  • 2 garlic cloves
  • 1tsp organic galangal
  • 1 teaspoon Steenbergs Thai spice blend
  • 2tsp water
Curry:
  • 4tbsp organic sunflower oil
  • 2tsp anchovy paste or mash up 2 anchovies
  • 2tbsp organic desiccated coconut
  • 1 can water chestnuts, sliced
  • 475g baby sweetcorns, sliced
  • 175g bamboo shoots, sliced

This is a great Thai vegetable curry, there are anchovies in this recipe which can be excluded for a vegetarian, plant-based diet. Anchovies are a classic seasoning in Thai cuisine.

Method

01
Place the water and lemon rind in a pan and boil for 1 minute. Remove from heat and set aside for 15 minutes. Strain the water for use later.
02
Put the ingredients for the green sauce into a food processor and blend until smooth. Heat the oil in a wok and stir fry the green sauce for 5 minutes.
03
Add the anchovies and coconut to the lemon water and mix to a paste. Add the paste to the green sauce in the wok and mix together until smooth.
04
Keeping the green sauce in the wok, add the water chestnuts, sweetcorn and bamboo shoots and simmer for 5 minutes.
05
Add salt to your own taste
06
Serve hot.