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Thai Vegetable Curry

Serves: 2Course: MainCategories: CurryMachine: Food ProcessorTotal time (min.): 30
thai-vegetable-curry.jpg thai-vegetable-curry.jpg
A vibrant and aromatic dish, brimming with colourful vegetables simmered in a coconut milk-based curry sauce.




  1. Place the rice with 400ml water in a small saucepan, bring to the boil and cook, covered over a low heat for 14-16 minutes without stirring, until the liquid is absorbed and the rice is tender.
  2. Meanwhile, place the garlic, chilli, ginger, lemongrass, 1 shallot and the coriander stalks in the bowl with the blade attached and process to give a coarse paste.
  3. Heat the oil in a frying pan and gently fry the paste for 2-3 minutes.
  4. Meanwhile, with the slicing blade and direct serve lid attached, slice the remaining shallot, baby corn and squash into a large bowl and mix together.
  5. Add the mixed vegetables to the pan and fry for 4-5 minutes. Slice the courgette and add to the pan with the coconut milk, fish sauce, soy sauce and kaffir lime leaves and simmer for 5-6 minutes until tender.
  6. Stir in the coriander leaves and serve with the rice.

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