More often than not, standard Thai curry pastes usually contain dried shrimps or fish sauce. This recipe uses a delicious and easily made alternative paste. It helps if you have a food processor, or mini chopper, but you could also make the paste using a pestle and mortar. The vegetables don’t need to be cooked for too long.
Roughly chop the ginger, garlic, and lemongrass and add them to a food processor or mini chopper and whiz until finely chopped (or bash them using a pestle and mortar if preferred). Add the lime leaves, ground coriander, cumin, chilli/red pepper flakes and coconut oil.
Pour in the warm water and blitz everything to a paste. Add the coriander/cilantro and whiz again until everything is ground down and evenly mixed.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) Gas 4.
For the curry, pour the coconut milk and stock into a deep roasting pan and stir in the curry paste and sugar.
Cover with foil and cook for 15 minutes.
Remove the roasting pan from the oven, give everything a good stir and add the chopped tomatoes, (bell) pepper strips and prepared vegetables (cut the baby corn in half from top to bottom, if using).
Replace the foil and cook for 10 minutes or so, until the vegetables are just soft but retain their bright colors.
Stir in the fresh coriander/cilantro and add the lime zest and juice.
Serve straight away, scattered with cashews and spring onions/scallions.
From The Plant Kitchen: 100 Easy Recipes for Vegan Beginners, Ryland Peters & Small, 2020.
Recipe by Liz Franklin
Photo by Steve Painter © Ryland Peters & Small