PREP 15 MINS
COOK 15 MINS
1 aubergine, cubed
2 courgettes, cubed
1 red pepper, deseeded and cut into bite-sized pieces
fresh coriander sprigs, to garnish
1 red chilli, deseeded and sliced, to garnish
For the yellow curry paste:
1-2 green chillies, deseeded and roughly chopped
2 shallots, roughly chopped
2cm piece of root ginger, peeled and grated
4 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground cinnamon
3 tbsp dark soy sauce
1 tsp turmeric
¼ tsp sweetener
4 kaffir lime leaves, stems discarded
100ml coconut milk
200ml boiling vegetable stock
1 lemon grass stalk, outer leaves removed, roughly chopped
1 First put all the curry paste ingredients in a food processor and blend until smooth. Transfer to a saucepan over a medium heat and gently bring to the boil.
2 Add the sweetcorn, aubergine, courgettes and red pepper to the curry paste and bring back to the boil. Reduce the heat to low and simmer for 10-12 minutes, stirring frequently until the vegetables are cooked.
3 Garnish with the coriander sprigs and sliced chilli and serve hot, with boiled Thai fragrant or jasmine rice.
Credit: Slimming World’s Fakeaways. Photos: Gareth Morgans.