Pella Chronicle


January 14, 2013

Thai Vegetable Curry

Pella — Curry Paste:

2 shallots, roughly chopped

2 garlic cloves, finely chopped

1 tablespoon freshly grated ginger

1 stick lemongrass, finely chopped

2 green chiles, seeded and chopped

finely grated rind of 1 lime

1 small bunch fresh cilantro

1 tablespoon sunflower oil


1 small eggplant, cut into chunks

1 red bell pepper, seeded and diced

8 baby bella mushrooms, cut into halves (or quarters if large)

1 (14-ounce) can coconut milk

1/2 cup water

6 okra, cut on the diagonal into 3 pieces

8 baby corn, cut on the diagonal into 3 pieces

1 (5-ounce) can bamboo shoots, drained

1/2 cup sugar snap peas, cut into halves on the diagonal

1/2 cup bean sprouts

soy sauce, brown sugar, hot cooked rice, cilantro and lime wedges (optional)

1. To prepare the curry paste, place shallots, garlic and ginger in a food processor. Add lemongrass, chiles, lime rind and cilantro stalks (reserving the leaves) and pulse until finely chopped. You can also make this paste using a mortar and pestle if you prefer.

2. Heat sunflower oil in a large saute pan. Add curry paste and cook over medium heat 1 minute. Add eggplant, red pepper and mushrooms and cook 1 minute, stirring frequently. Add coconut milk and water and bring to a boil. Add okra, baby corn and bamboo shoots and cook until veggies are tender, about 5 minutes. Add snap peas and bean sprouts and cook another 30 seconds.

3. Taste and add a dash of soy sauce or teaspoon of sugar if needed. Serve in bowls, with rice, cilantro leaves and lime wedges, if using.

Serves 4.

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