Special Diet

  • 625 g (1¼ lb) mixed hard vegetables (such as pumpkin, sweet potatoes and taro)
  • 50 g (2 oz) mixed soft vegetables (such as baby sweetcorn, green beans or mangetout)
  • 1½–2 tablespoons sunflower oil
  • 2–3 tablespoons Red Curry Paste (see page 94)
  • 2 teaspoons 5-spice powder
  • 25–50 g (1–2 oz) roasted peanuts
  • 8 small shallots, peeled
  • 200 ml (7 fl oz) coconut milk
  • 350 ml (12 fl oz) vegetable stock or water
  • 2½ tablespoons light soy sauce
  • 40 g (1½ oz) coconut, palm or brown sugar, or 3 tablespoons clear honey
  • 2 tablespoons lime juice
  • 4 cherry tomatoes
  • a few slices of red chilli, to garnish

Peel and cut the hard vegetables into 1 cm (½ inch) cubes. Cut baby sweetcorn in half diagonally and top and tail green beans or mangetout.

Heat the oil in a wok or saucepan and stir-fry the curry paste, 5-spice powder, peanuts and shallots over a medium heat for 3–4 minutes or until fragrant.

Add the coconut milk, stock, hard vegetables, soy sauce and sugar or honey and cook for 8–10 minutes or until tender, stirring occasionally. Add the soft vegetables and lime juice and cook for another 2–3 minutes. Taste and adjust the seasoning. Add the tomatoes in the last few seconds, taking care not to let the tomatoes lose their shape.

Spoon into 4 serving bowls and garnish with chilli slices.

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