Sunday, 16 May 2010

Vegetable Red Thai Curry

I always forget how good a home made Thai curry is, and when I get round to making one I just want it again and again! It really is a quick and easy meal to make and remember you can make the Thai curry paste in bulk as it keeps in the fridge for weeks!

Vegetable Red Thai Curry

Serves 5-6


2 tablespoons sunflower oil
4 tablespoons Red Curry Paste (recipe below)
2 x 400ml can coconut milk
2 kaffir lime leaves
2 tablespoons soya sauce
2 teaspoons sugar
2 small sweet potatoes (cut into bite sized chunks)
200 grams cauliflower florets
1 tin chickpeas
2 large red chillies (sliced)
handful chopped corriander
handful fresh basil (torn)

Red Curry Paste (makes 120ml)

6 red chillies
2 chopped shallots
2 garlic cloves
1 stalk lemon grass (chopped)
handful fresh coriander leaves
1 kaffir lime leaf
1/2 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon salt
1 tablespoon sunflower oil


1. To make the paste, place all ingredients in a food processor and blend to a smooth thick paste

2. Heat the sunflower oil in a large pan.
3. Add 4 tablespoons of the red curry paste and heat over a low flame for 2 minutes
4. Add half of the coconut milk and bring to the simmer. Add the remaining milk, potatoes, cauliflower, chickpeas, lime leaf, soya sauce and sugar.
5. Cook over a medium heat for around 15-20 minutes or until all vegetable are tender.
6. Transfer the curry into serving bowls and top with the chopped coriander, basil and red chilli.

Serve with jasmine rice



  1. Oh wow, this recipe came just in time! my husband and I love, love thai meals and we were just wanting to try this one that we had at a restaurant :) yum!

    Aya (

  2. Yes do try it, it's very yummy especially with the kick from the raw red chillies!

    you blog is lovely too


  3. I love thai curries, the flavours and the coconut milk, sigh it all tastes so delicious. I like to add udon noodles and extra water to make a sort of soup.