Credit: Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin (Ryland Peters & Small, £20) 

Photography by Steve Painter © Ryland Peters & Small 

Liz says: “I love Thai coconut curries, but more often than not, standard Thai curry pastes usually contain dried shrimps or fish sauce* – so I’ve come up with this delicious and easily made alternative paste. It helps if you have a food processor, or mini chopper, but you could also make the paste using a pestle and mortar. The vegetables don’t need to be cooked for too long, otherwise they will lose their lovely vibrant colour and crispy texture. If you’re using long-stemmed broccoli, opt for young, smaller stems.”  

*People with shellfish allergies need to be careful with curry pastes as often they don’t realise they contain dried shrimp/fish sauce. 

Serves: 4


For the curry paste  

  • 45g knob of fresh ginger, peeled  
  • 2 garlic cloves, peeled 
  • 1 stalk lemongrass, trimmed  
  • 3 mukrat lime leaves 
  • 1 tbsp ground coriander 
  • 1 tbsp ground cumin  
  • 1 scant tbsp dried chilli flakes 
  • 1 tbsp coconut oil  
  • 1-2 tbsp warm water  
  • A bunch of fresh coriander 

For the curry  

  • 2 x 400ml cans full fat coconut milk  
  • 100ml well- flavoured vegetable stock  
  • 1 tbsp demerara sugar  
  • 100g cherry tomatoes, roughly chopped  
  • 1 yellow pepper, deseeded and cut into strips  
  • 400g mixed young vegetables (sugar snap peas, green/French beans, young, long-stem broccoli, baby sweetcorn, etc.)  
  • A small bunch of fresh coriander, roughly chopped  
  • Zest and juice of 1 large lime

To serve  

  • A handful of cashew nuts a bunch of spring onions, thinly sliced  


  1. To make the curry paste, roughly chop the ginger, garlic and lemongrass and add them to a food processor or mini chopper and whiz until finely chopped (or bash them using a pestle and mortar if preferred). Add the lime leaves, ground coriander, cumin, chilli flakes and coconut oil. Pour in the warm water and blitz everything to a paste. Add the coriander and whiz again until everything is ground down and evenly mixed.  
  2. Preheat the oven to 180C (350F)/Gas 4.  
  3. For the curry, pour the coconut milk and stock into a deep roasting pan and stir in the curry paste and sugar. Cover with foil and cook for 15 mins. Remove the roasting pan from the oven, give everything a good stir and add the chopped tomatoes, pepper strips and prepared vegetables (cut the baby sweet corn in half from top to bottom, if using). Replace the foil and cook for 10 mins, until the vegetables are just soft but retain their bright colours. Stir in the fresh coriander and add the lime zest and juice. Serve straight away, scattered with cashews and spring onions.  

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