Thai Curry with Homemade Chapattis

A vibrant vegetarian Thai curry made with fresh homemade paste and quick dry-fried wholemeal chapattis.

Vegetarian Healthy Dinner Curry Thai

Estimated Nutrition

Calories

509.6

kcal / serving

2038.4 kcal total

Carbs

52.9g

per serving

211.6 g total

Fat

28.1g

per serving

112.4 g total

Protein

11.2g

per serving

44.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lime

juice and zest

GrainsCereals

215

Wholemeal Flour

Liquids

400

Coconut Milk

1 can

150

Water

for chapattis

NutsSeeds

bunch

Coriander

stalks for paste, leaves for sauce

cloves

Garlic

stalk

Lemongrass

chopped

to taste

Sea Salt

to taste

Black Pepper

freshly ground

OilsFats

Oil

for frying

Vegetables

200

New Potatoes

par-boiled

100

Sugarsnap Peas

blanched

piece

Red Pepper

blanched

piece

piece

piece

piece

thumb size, chopped

Method

Serve the curry in bowls accompanied by the warm chapattis.

Blitz garlic, ginger, coriander stalks, lemongrass, and oil in a food processor to make a paste.

Season and cook for 3 minutes while dry-frying chapattis for 1 minute per side.

Stir the vegetables into the paste and pour the coconut milk mixture over them.

Blitz coconut milk, lime juice, lime zest, and coriander leaves in the processor.

Cook the paste in a hot oiled pan for one minute.