Thai-Style Vegetable Curry

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people


  • 150g jasmine rice 
  • 1 garlic clove, crushed
  • 1 red bird’s eye chilli, trimmed and de-seeded
  • 3 cm Root ginger, peeled
  • 1 lemongrass stalk, cut into 3cm pieces 
  • 2 shallots 
  • 20g fresh coriander, stalks removed and reserved
  • 1 tbsp oil
  • 100g baby corn 
  • 400g butternut squash 
  • 1 courgette 
  • 400 ml coconut milk 
  • 1 tbsp fish sauce 
  • 1 tbsp light soy sauce 
  • 2 kaffir lime leaves 
  • Sliced chillies, to garnish (optional)


  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 (quartered) and the coriander stalks into the thermo-resist blender goblet and pulse until you have a coarse paste.
  3. Heat the oil in a frying pan and gently fry the paste for 2-3 minutes.
  4. Meanwhile, fit the thin slicing disk to the food processor bowl, slice the squash, remaining shallot and baby corn and into the processor 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.

To serve: Serve with the cooked rice and garnish with sliced chillies.

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