Blanch the carrots, cabbage, sweetcorn, asparagus, green beans and aubergine in boiling water. Drain. Arrange the blanched vegetables in a salad bowl, together with the beansprouts and mushrooms.
Heat the oil in a pan and add the red curry paste. Stir for a minute to release the flavours. Carefully stir in the coconut cream, soy sauce, sugar, tamarind water, salt, coriander, cumin and peanuts. Pour over the vegetables.
Sprinkle with the deep-fried shallots, garlic and the toasted sesame seeds.
© 1994 Keith Floyd estate. All rights reserved.