Thai Vegetable Curry

A vibrant Thai curry featuring homemade red paste, fresh vegetables, and butternut squash served with steamed glutinous sticky rice.

Healthy Dinner Spicy Curry Vegetable

Estimated Nutrition

Calories

606.2

kcal / serving

2424.8 kcal total

Carbs

45.6g

per serving

182.4 g total

Fat

42.1g

per serving

168.2 g total

Protein

11.1g

per serving

44.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Shrimp Paste

Omit for vegan/vegetarian

Fruits

tsp

Lime Zest

Grated

GrainsCereals

250

Glutinous Rice

Sticky rice

Liquids

400

Coconut Milk

250

Vegetable Stock

NutsSeeds

clove

Garlic

Peeled

stalk

Lemongrass

Outer leaves removed and core chopped

tbsp

Coriander

Roots and leaves chopped

tsp

Chili Powder

Galangal

Peeled

piece

Lime Leaf

Fresh

tsp

Hot Paprika

tsp

Turmeric

Ground

tsp

Cumin Seed

clove

Garlic

Crushed to a paste

bunch

Coriander

Chopped

OilsFats

tbsp

Vegetable Oil

For paste

tbsp

Vegetable Oil

For frying

Vegetables

piece

Red Onion

Peeled and roughly chopped

piece

Red Chilli

Stems removed

piece

Leek

Trimmed and thinly sliced

piece

Carrot

Peeled and roughly chopped

400

Chopped Tomato

Canned

piece

Cauliflower

Cut into florets

0.5

piece

Butternut Squash

Peeled, seeded, and cut into 2.5cm pieces

175

French Bean

Trimmed

225

Bamboo Shoot

Drained

handful

Beansprout

To serve

Method

Stir the chopped coriander into the thickened vegetable curry.

Drain rice and steam over boiling water for 20 minutes in a lined steamer.

Add cauliflower, squash, beans, and bamboo shoots and simmer for 12-15 minutes until tender.

Blend all curry paste ingredients in a food processor until smooth.

Serve the curry over the sticky rice and garnish with beansprouts.

Add lime leaves, carrots, tomatoes, coconut milk, and stock then simmer for 10 minutes.

Add 30ml of the prepared curry paste and fry for 2-3 minutes.

Stir-fry leek, garlic, and chilli in 15ml vegetable oil for 3-5 minutes.

Soak the glutinous rice in cold water for 20 minutes to 3 hours.