World Cuisine

  • 150 ml (¼ pint) vegetable stock
  • 5 lime leaves, plus extra to garnish
  • 25 g (1 oz) galangal or fresh root ginger, peeled and sliced
  • 175 g (6 oz) carrots, cut into chunks
  • 4 garlic cloves, crushed
  • 2 large red or green chillies
  • 1 tablespoon groundnut oil
  • 2 tablespoons roasted peanuts, coarsely chopped
  • 300 ml (½ pint) coconut milk
  • 2 tablespoons Thai yellow curry paste
  • 8 canned straw mushrooms, drained
  • 4 shallots
  • salt

Put the vegetable stock in a saucepan, add the lime leaves, the galangal or ginger, carrots, half the crushed garlic and the chillies. Simmer for 15 minutes. Strain the stock, reserving the liquid and both the carrots and chillies separately.

Heat the oil in a saucepan and fry the remaining garlic for 1 minute. Add the reserved carrots and the peanuts and cook, stirring, for 1 minute. Add the coconut milk and curry paste and stir until well blended. Now add the reserved liquid, the mushrooms and shallots and simmer, stirring occasionally, for 15 minutes or until the shallots are cooked. Season to taste.

Deseed and finely slice the reserved cooked chillies. Use to garnish the curry.

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