Thai vegetarian curry – serves 6
I often get inspiration for my recipes from magazines, so a few weeks ago I was at the dentist and came across a back edition of Woman’s Weekly and in it was a Thai vegetarian curry, Perfect! Unfortunately although it clearly stated it was vegetarian one of the ingredients was Thai fish sauce!!
My advice to you is please read the ingredients carefully for erroneous inclusions and Women’s Weekly please if you have clearly described something as vegetarian then make sure it is!
So this is their recipe, however I have replaced the fish sauce with soy or tamari (gluten free), and adjusted other elements. Another potential non veggie ingredient is the curry paste, as it often contains shrimp. I have found the Aroy-D brand to be shrimp free
Thai vegetarian and vegan curry
2 tbls rapeseed oil
1 butternut squash peeled deseeded and cut in to chunks, (or the equivalent weight of sweet potato)
400ml reduced fat coconut milk
1 tbls each of soy sauce or tamarin and sugar or agave
juice of 4 limes ( or 8 tbls of bottled lime juice)
4 kaffir lime leaves or the zest of 2 limes
300g fine beans
400g baby corn
200g frozen peas
handful of chopped coriander
Heat the oil in a large pan and fry the chunks of butternut squash for 5-10 minutes to get some colour. Add the paste and fry for a minute before adding the coconut milk, soy sauce, lime juice and leaves/zest. Cover and simmer for 15 minutes
Add about 5tbls water, the beans, baby corn and peas. Cook for a further 5 minutes or until all the vegetables are tender.
Serve in warmed bowls with the coriander leaves scattered on top