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20 December 2012,23:27 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Peel and cut the hard vegetables into 1 cm (½ inch) cubes. Cut baby sweet corn in half diagonally and top and tail green beans or mange tout.
  • 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 chili slices.


  • 1 kg mixed hard vegetables
  • 100 grams mixed soft vegetables
  • 4 tablespoons Cooking oil
  • 6 tablespoons red curry paste
  • 4 teaspoons 5 - spice powder
  • 100 grams roasted peanuts
  • 15 small shallots, peeled
  • 400 ml coconut milk
  • 500 ml vegetable stock or water
  • 5 tablespoons light soy sauce
  • 100 grams coconut, palm or brown sugar
  • 4 tablespoons lime juice
  • 8 cherry tomatoes
  • A few slices or red chili, to garnish

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