Bear Grylls’ Favourite Thai Curry - Stir it up Magazine

Ingredients

• 3 red or green chillies (less if you don’t like things too hot)
• 6 garlic cloves, skinned
• 2 stalks fresh or dried lemongrass
• 4cm piece of ginger, peeled (use galangal instead of ginger if you can get it)
• 2 shallots, finely sliced
• 1 Juice of lime
• 2 tsp crushed kaffir lime leaves, or the grated rind of a lime
• 2 tsp fish sauce
• 1 tbsp tamari sauce
• if you’re vegetarian
• 1 small red onion, skinned & finely diced
• 6 coriander stalks, finely chopped (don’t throw away the leaves!)
• A pinch of cumin powder
• 1/2 tbsp coconut
• oil for frying
• Pepper to taste
• g broccoli florets
• g sweet potato, peeled and cubed
• g aubergine, cubed
• 4-6 mushrooms, sliced Stock cube
• ml tin coconut milk
• g mangetout, green beans or sugar snap peas
• 1 tsp coconut palm sugar
• Small bunch of coriander leaves, freshly chopped