Thai Vegetable Curry Recipe

Name: Thai Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil (25ml); 2 cups onions, chopped (500ml); 2 tablespoons gingerroot, chopped (25ml); 2 tablespoons garlic, chopped (25ml); 2 teaspoons Thai red curry paste (10ml); 2 cups Japanese eggplants, sliced 1/2 inch thick (500ml); 2 cups zucchini, sliced 1/2 inch thick (500ml); 2 cups brown button mushrooms, sliced (500ml); 1 (400 ml) can coconut milk; 1 cup chicken stock (500ml) or 1 cup fish stock (500ml); 2 tablespoons lime juice (25ml); 2 tablespoons lime rind, grated (25ml); 2 tablespoons fish sauce (25ml); 1 teaspoon sugar (5ml); ¼ cup coriander (50ml) or ¼ cup mint, chopped (50ml)

Servings: persons

2 tablespoons vegetable oil (25ml)
2 cups onions, chopped (500ml)
2 tablespoons gingerroot, chopped (25ml)
2 tablespoons garlic, chopped (25ml)
2 teaspoons Thai red curry paste (10ml)
2 cups Japanese eggplants, sliced 1/2 inch thick (500ml)
2 cups zucchini, sliced 1/2 inch thick (500ml)
2 cups brown button mushrooms, sliced (500ml)
1 (400 ml) can coconut milk
1 cup chicken stock (500ml) or 1 cup fish stock (500ml)
2 tablespoons lime juice (25ml)
2 tablespoons lime rind, grated (25ml)
2 tablespoons fish sauce (25ml)
1 teaspoon sugar (5ml)
¼ cup coriander (50ml) or ¼ cup mint, chopped (50ml)

1
Heat oil in a skillet or wok over medium high heat.
2
Add onion and saute for 1 minute then add ginger and garlic, stir-fry another 30 seconds.
3
Add curry paste and stir-fry 1 minute longer or until ingredients are combined.
4
Add eggplant and zucchini and saute until well combined, about 2 minutes.
5
Add mushrooms and stir-fry a minute longer.
6
Stir in coconut milk, stock, lime juice, rind, fish stock and sugar and bring to a boil.
7
Reduce heat and simmer for 15 minutes or until vegetables are cooked.
8
Stir in corrinder.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil (25ml), 2 cups onions, chopped (500ml), 2 tablespoons gingerroot, chopped (25ml), 2 tablespoons garlic, chopped (25ml), and more.

Yes, Thai Vegetable Curry falls under the Seafood 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.

That's it — enjoy your meal!

Thai Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions