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Vegetable Thai Curry

Yields4 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins

You don’t need to make the curry paste from scratch; use a quick green or red Thai curry paste that can be found in supermarkets, it contains fish paste so is not ideal for the true vegetarian. This recipe however, is suitable for vegetarians.

Thai curry paste
 2.50 piece of root ginger, peeled and chopped
 2 garlic cloves, peeled and crushed
 2.50 piece of lemon grass, outer layers removed and finely chopped
 12 small chillies (hot), deseeded and finely chopped
Thai fragrant rice
 200 g Thai Jasmine or Fragrant rice
 25 g butter
 Sea salt
Thai Vegetable Curry
 2 tbsp vegetable oil
 1 onion, peeled and chopped finely
 450 g mixed leftover vegetables such as courgettes, cauliflower florets, peppers, small potatoes, mushrooms, green beans, mange tout, bean sprouts, carrots and spinach.
 400 g can coconut milk
 Lime or lemon juice to taste
Thai curry paste

Blend the ginger, garlic, lemon grass and chilli in a food processor until it becomes a rough paste.

Thai fragrant rice

Put the rice in a large pan that has a tight-fitting lid. Add 375ml cold water, the butter and salt. Bring it to the boil, and turn down the heat to a simmer. Cook over a low heat, covered, for 20 minutes or until the rice has absorbed all the liquid (add a little more water if the rice is not yet tender).

Thai Vegetable Curry

Heat the oil in a pan and gently fry the onion, add the Thai curry paste and cook for about 2 minutes. Add the vegetables with the coconut milk and simmer for 15-20 minutes (leave the vegetables that take a short time to cook and add those at the end).


Sprinkle with lemon juice and serve the with Thai fragrant rice.