Category: Main Course
Cuisine: Thai
Yields:
2 Servings
Chiang Mai-style Vegetable Curry
A vegetarian version of the classic Thai curry – it’s sour, salty and sweet all at the same time.
Ingredients
Adjust Servings
-
Curry Paste
- Soup
- To Serve
Instructions
- Soak the dried chillies in hot water for 10 minutes, then drain and roughly chop.
-
Put the chopped chilli, coriander seeds, galangal, lemon grass, shallots, cumin and cinnamon in a small food processor and grind to a paste, or pound with a mortar and pestle.
- In a separate bowl combine the garlic and ginger.
- Heat the oil in a wok over medium heat and cook the garlic and ginger paste for about 30 seconds.
- Add the curry paste and cook for 2 minutes, or until aromatic.
-
Add, one by one, stirring well after each addition, the ground turmeric, coconut milk, mushrooms, beans, baby corn, lemon juice, soy sauce, sugar and water – cook for 2 minutes.
- Meanwhile, cook the noodles according to the packet directions then divide into serving bowls and top with the curry.
-
Garnish with the bean sprouts and coriander leaves.
