1/1 Photo of Thai Vegetable Curry
This has an amazing aroma and a really large depth of flavour. If you're vegetarian or vegan just check your red curry paste as many are made with shrimp paste and/or fish sauce, but you can get some without these ingredients.
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Units: US | Metric
- 1 onion, cut in thin wedges
- 1 -2 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 1/2 tablespoons red curry paste
- 600 ml vegetable stock (if not vegetarian chicken stock can also be used, which i find adds another layer of flavour)
- 3 kaffir lime leaves
- 250 g sweet potatoes, diced
- 250 g pumpkin, diced
- 8 baby corn, cut into thirds (or quarters)
- 1 zucchini (or 1/2 and 1/2 of each!) or 1 eggplant, diced (or 1/2 and 1/2 of each!)
- 125 g green beans, chopped
- 80 g button mushrooms, sliced
- 1 (200 g) tin bamboo shoots (optional)
- 1In a large fry pan saute onion, garlic and ginger for 3 minutes. Stir in curry paste and fry for a further 3 minutes, stirring constantly.
- 2Add the stock and kaffir lime leaves, bring to boil and add pepper to taste. Reduce heat and simmer for 2 minutes.
- 3Add sweet potato and pumpkin, cover pan and simmer for 10 minutes. Add the baby corn, zucchini/eggplant, beans, mushrooms and bamboo shoots (if using). Cover and simmer for 10-15 minutes or until vegetables are tender.
- 4Remove kaffir lime leaves and serve on a bed of steamed rice.
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Nutritional Facts for Thai Vegetable Curry
Serving Size: 1 (298 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 104.5
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 43.6 mg
- Total Carbohydrate 24.2 g
- Dietary Fiber 4.4 g
- Sugars 6.2 g
- Protein 3.5 g
The following items or measurements are not included:
red curry paste
kaffir lime leaves