1 Tbsp of vegetable oil

2 green plantains, sliced

4-5 new baby potatoes, cut in half

1 medium sweet potato, peeled & sliced

3-4 baby corns, sliced

2 tsp rice wine vinegar

1 tsp brown sugar

20 gm pea eggplants

1 cup french beans, cut in half

1/2 cup frozen green peas

1 1/2 cup of water

1/2 tsp red chilli powder

200 ml coconut milk

A few lime leaves for garnish

Salt to taste

Ingredients for the Paste:

Juice of 1/2 a lime

2 cloves of garlic

2 tsp of vegetable oil

3 leaves of kaffir lime

1/2 a stalk of lemongrass

1 tsp of turmeric powder

1 tsp of coriander powder

1 tsp of roasted cumin powder

1 medium onion, cut into half

2 small pieces of galangal (Thai ginger)

A handful of fresh coriander, roughly chopped


  • Grind all the ingredients for the paste together.
  • Soak the sweet potatoes, small new potatoes and plantains in salted water for 10 mins, to prevent oxidization
  • Then drain the water and season them with a pinch of salt and red chilli powder.
  • Heat 1 tbsp of vegetable oil in a pan and saute the seasoned veggies for about a minute.
  • Add the freshly made paste and mix well till it coats the vegetables completely.
  • Add 1/2 cup of water, give it a nice stir, cover and let it simmer for 2 minutes.
  • Then add the sliced baby corn, coconut milk, rice wine vinegar and brown sugar. Mix well
  • Next, add the pea eggplants, beans and frozen green peas.
  • Stir well, add more water and let it cook till the gravy thickens.
  • Garnish the curry with fine strips of Kaffir lime leaves.
  • Serve with steamed rice.

Source: thai-curry- 162882

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