Ingredients
Vegetables
- 2-3 carrots, thinly sliced
- 1 red bell pepper, sliced
- 1 courgette (zucchini), halved and sliced
- 1 cup mushrooms, sliced
- 1 pack mini sweetcorn (100g), sliced
- 1 pack tenderstem broccoli (100g), separate stems and heads
- 1 pack asparagus tips (100g)
- ¼ Asian/Napa cabbage, roughly chopped
Aromatics
- 3 cloves garlic, finely chopped
- 1 tbsp ginger, minced or grated
- 3 spring onions, thinly sliced (reserve some for garnish)
- 1 stalk lemongrass, finely chopped or lemongrass purée
Sauce
- 1-2 tbsp red curry paste
- 1 can coconut milk (about 400ml)
- 3 tbsp coconut aminos
- 3 tbsp mirin
- 2 tbsp white miso
- 2 tbsp maple syrup
- 2 limes, zest and juice (adjust to taste)
- 2 tbsp cornstarch, mixed with 2–3 tbsp cold water to make slurry
Other
- 2 tbsp cooking oil (peanut or stir-fry oil recommended)
- Steamed rice or noodles, for serving
Instructions
- Prepare Vegetables: Divide the vegetables into three bowls: Mushrooms in one bowl; carrots, mini sweetcorn, courgette, red pepper, broccoli stems, and asparagus tips in the second; Asian cabbage and broccoli heads in the third.
- Prepare Aromatics: Finely chop the garlic, ginger, spring onions (reserving some for garnish), and lemongrass (using the tender inner part only). Peel ginger with a teaspoon for less waste.
- Prepare Lime: Zest both limes using a microplane and juice them. Set aside the juice and zest separately (may require 2-3 limes if small).
- Make Sauce Mixture: In a jug or bowl, combine the coconut milk, coconut aminos, mirin, white miso, maple syrup, and lime zest. Set aside. Separately, mix cornstarch with cold water to form a smooth slurry and set aside.
- Sear Mushrooms: Heat a wok or large pan over high heat. Add 1 tablespoon of oil, then add mushrooms and let them sear without stirring too much until golden on the edges. Remove mushrooms and set aside.
- Cook Hard Vegetables: Add another tablespoon of oil to the pan. Stir-fry half of the hard vegetables with some aromatics for 3–5 minutes until tender-crisp. Remove and repeat with the remaining hard vegetables and aromatics.
- Wake Up Curry Paste: Push vegetables to one side of the pan, add the red curry paste to the center, and cook for 1–2 minutes until fragrant and sizzling. This deepens the flavor.
- Add Leafy Vegetables: Add the soft vegetables (Asian cabbage and broccoli heads) and stir until just wilted and heated through.
- Combine Ingredients: Pour in the sauce mixture, then return mushrooms and all vegetables to the pan. Bring to a gentle boil and add lime juice. Taste and adjust seasoning with more coconut aminos, maple syrup, mirin, or lime juice as needed.
- Thicken Sauce: Stir in the cornstarch slurry and allow the sauce to simmer for 1–2 minutes until it thickens to a silky, creamy consistency.
- Serve: Serve immediately over hot steamed rice or noodles. Garnish with reserved spring onions and lime wedges if desired.
Notes
- Use peanut or stir-fry oil for best flavor and high smoke point.
- Adjust red curry paste quantity based on your spice preference.
- Maple syrup balances out the saltiness and acidity; adjust to taste.
- Lemongrass can be bruised and removed after cooking if preferred for a subtler flavor.
- The recipe is naturally gluten-free thanks to use of coconut aminos instead of soy sauce.
- Serve with steamed jasmine rice or rice noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
