Thai Vegetable Curry


Thai Green Vegetable Curry

There are no hard and fast rules about which vegetables to use in a curry, so if you have some leftover, just add them in. You can use thai curry paste from a jar, or make your own.
4.67 from 3 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Thai
Servings 4
Calories 448 kcal


  • 300 g basmati rice organic, fairtrade
  • 2 tbsp groundnut oil organic
  • 1 red onions organic, peeled and diced
  • 1 aubergines organic, diced 1cm cubes
  • 1 red peppers orgnanic, deseeded and diced
  • 2 tbsp thai green curry paste organic
  • 75 g mange tout organic, sliced lengthways
  • 3 carrots organic, peeled and sliced into discs
  • 400 ml reduced fat coconut milk organic, fairtrade
  • 200 ml vegetable stock organic
  • 150 g spinach leaves organic
  • 1 limes organic, fairtrade, cut into wedges

Home-made curry paste (optional)

  • 20 g fresh ginger organic, peeled and grated
  • 2 garlic cloves organic, peeled and crushed
  • 1 tbsp lemon grass organic, outer leaves removed, finely chopped
  • 1 red chillis organic, deseeded and finely chopped
  • 2 tbsp ground nut oil organic


  • Put the rice on to cook as per the packet instructions
  • Heat the oil in a large frying pan and fry the onion, aubergine and pepper over a medium heat for about 5 minutes.
  • Add the curry paste, stir and fry for 2 minutes. If you are making your own, blitz all the ingredients together in a food processor until you get a paste.
  • Add the mange tout, carrots, coconut milk and vegetable stock and simmer for 15 minutes.
  • Stir in the spinach leaves one handful at a time and cook until the leaves have wilted which will take around 2 minutes.
  • Serve the curry together with the rice and a wedge of lime.


In a hurry or not all eating together?
This dish can be re-heated.


Calories: 448kcalCarbohydrates: 44gProtein: 8gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gSodium: 566mgPotassium: 901mgFiber: 10gSugar: 11gVitamin A: 12400IUVitamin C: 155.1mgCalcium: 110mgIron: 4mg
Tried this recipe?Let us know how it was!

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