Sometimes you really fancy that creamy, fragrant, hot curry from the local take away. But then you think about all that coconut milk and oil and how it goes solid in the fridge overnight (only saturated fat does that..) and it makes you feel kind of queasy? Well now you can have your curry AND eat it! There’s a sneaky alternative to coconut milk (even the low fat varieties are actually high in fat) and you can’t tell the difference! This uses shop-bought curry paste (I used Ayam Thai Panang) so you can make it as hot as you like – or add a spoon or two of hot chilli sauce to just your portion if you’re catering for little ones too. Mine (11 and 16) handled the amount in this just fine – it’s warming and spicy but not hot.
Thai Vegetable Curry
Prep time
Cook time
Total time
Author: Deb
Recipe type: Curry
Cuisine: Thai
Serves: 6
Ingredients
- 1 large head broccoli
- Same amount of cauliflower
- 1 large red capsicum
- 2 carrots
- Handful green beans
- 1 large sweet potato
- 1 packet baby corn
- 1 large zucchini
- 2 sticks celery
- SAUCE:
- 3 cups soy milk (we use Vitasoy Milky Lite)
- 2-3 teaspoons coconut essence (like you'd use for baking)
- 2-3 Tablespoons Thai curry paste (there are lots now without fish sauce or shrimp paste)
- 4 teaspoons coconut sugar
- 4 teaspoons tamari
- Juice of a large lime
- 4 kafir lime leaves, cut through from centre to edge to release extra flavour
- 1 teaspoon chopped fresh basil
- 1 teaspoon grated fresh ginger
Instructions
- Cut the vegetables into smallish pieces so they will all cook evenly.
- Steam them in a large steamer, in batches if necessary. Once just tender, tip them into a large casserole dish.
- Meanwhile put your rice on to cook.
- In a large bowl whisk together all the ingredients. Check your sauce for heat/ salt / sour / sweet balance and adjust to suit your tastebuds (or those of your guests) and pour over all the vegetables, bring to a heat gently until hot.
- Serve over rice with lime wedges and a sprinkle of freshly chopped coriander.