INGREDIENTS
1
Aubergine / eggplant, small
1 handful
Bean sprouts
1/2
Butternut squash or a sweet potato, small
1 tsp
Coriander, ground
1
Coriander
4
Garlic cloves
2
stalks Lemongrass
1/2
Lime, juice of
2
Shallots, medium
50 g
Sugar snap peas
100 g
Tenderstem broccoli
4
Thai chillies, green
400 milliliters
Coconut milk, full fat
360 milliliters
Veggie stock
1 tbsp
Tamari or soy sauce or vegan fish sauce
1 tsp
Salt
2 tsp
Sugar
3 tbsp
Neutral tasting oil
1/2 tsp
Cumin, ground
¼ tsp ground white (or black if unavailable) pepper
6
Fresh makrut (previously known as kaffir) lime leaves
thumb-size piece of ginger