Recipe: Vegetable Thai Curry

This Vegetable Thai Curry is a perfect way to use up any vegetables lurking in your salad box in the fridge. Even if they are starting to not look at their best, the curry will liven them back up! Sometimes you just need a meat-free day in your life. Or, you might have just run of chicken (ahem…). Or if you’re a vegetarian by choice, then this is the Thai curry for you. I am trying to cut down a little on the amount of meat I eat so looking for tasty alternatives. Funny, because I never thought I’d write those words. I have never been a huge fan of healthy eating until recent years. But now I’m finding there are loads of yummy ways to eat meat-free meals and most of the time it is in curry form.

This recipe is certainly in the quick and easy camp. You simply chop up all you vegetables into bitesize chunks and cook them up with thai spices and coconut milk. Serve with a few extra seasonings and you’re done! Mid-week meal sorted. Yep.

Before anyone mentions that I’m cheating by using a curry paste, I’ve done lots of research of thai curry pastes (I’m quite the Thai food fan) and I took a Thai cookery school whilst I was travelling in Southeast Asia. I learnt how to make Thai curry pastes and that Thai cooks tend to make up big batches and cover with oil to keep on the shelf for a few months. The ingredients of the Mae Ploy Thai curry pastes are exactly the same. They are simply a combinations of spices with oil. There are no additives or flavour enhancers or any of that fake stuff. It’s the real deal. And as I’ve been using them for years I can vouch for their tastiness. In fact, they were one of the first things I blogged about when I started Rosalilium in 2010.

Vegetable Thai Curry

Vegetable Thai Curry (serves 4-6)

  • 1tbsp Vegetable Oil
  • 1 medium Onion, finely sliced
  • 2tsp Salt
  • 1-2 level tbsp Mae Ploy Red Curry Paste (also great are the Penang and Green pastes) depends how hot you like it.
  • 2 cans Coconut Milk
  • 2 garlic cloves, crushed
  • 1cm Fresh Ginger, crushed
  • 1-2tbsp Fish Sauce (optional)
  • 1tbsp Light Soy Sauce
  • 1/2 Pumpkin (or Butternut Squash), peeled and cut into 1in chunks
  • 200g Fine Green Beans, sliced into 2inch pieces
  • 2 Peppers (green, red or yellow), deseeded and cut into chunks
  • or any vegetables you have lying around – carrots, bamboo shoots, aubergine, potato
  • Large pinch of salt, to taste
  1. Heat the oil in a large wok over a high flame and pop the onion in. Sprinkle with salt and reduce to a medium heat. Stir regularly until the onions are soften and translucent.
  2. Add the curry paste and stir into the onion for a minute.
  3. Pour in the coconut milk and allow to come to a simmer whilst stirring well. The paste should dissolve into the curry mixture. Then add the garlic, ginger, fish sauce and soy sauce.
  4. Throw the pumpkin into the pan and cook for 10 minutes.
  5. Next add the fine green beans and peppers. Cook for a further 5-6 minutes.
  6. Taste the curry and add salt to suit your taste.
  7. Serve with a large bowl of steaming jasmine rice.



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