Thai Vegetable Curry Recipe

Name: Thai Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, cut in thin wedges; 1 -2 teaspoon minced garlic; 1 teaspoon minced ginger; 1 ½ 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); pepper

Servings: persons

1 onion, cut in thin wedges
1 -2 teaspoon minced garlic
1 teaspoon minced ginger
1 ½ 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)
pepper

1
In a large fry pan saute onion, garlic and ginger for 3 minutes.
2
Stir in curry paste and fry for a further 3 minutes, stirring constantly.
3
Add the stock and kaffir lime leaves, bring to boil and add pepper to taste.
4
Reduce heat and simmer for 2 minutes.
5
Add sweet potato and pumpkin, cover pan and simmer for 10 minutes.
6
Add the baby corn, zucchini/eggplant, beans, mushrooms and bamboo shoots (if using).
7
Cover and simmer for 10-15 minutes or until vegetables are tender.
8
Remove kaffir lime leaves and serve on a bed of steamed rice.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 onion, cut in thin wedges, 1 -2 teaspoon minced garlic, 1 teaspoon minced ginger, 1 ½ tablespoons red curry paste, and more.

Yes, Thai Vegetable Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Vegetable Curry

How did you like this recipe?

Frequently Asked Questions