Vegetable Thai Curry

Any frozen vegetables can be added to this recipe to make it heartier.
Servings 4 people


  • Saucepan


  • Rice
  • 1 Onion
  • 2 Cloves of Garlic
  • 1 Bell Pepper
  • Curry Paste
  • 1 Tin of Coconut Milk
  • 3 Carrots


  • To cook rice, bring a large pot of water to the boil. Rinse rice and add it to the pot of water and continue boiling for 15-20 minutes. Once it is cooked season and fluff with fork. but while its cooking start on the curry.
  • To make curry, warm a large pan with deep sides over a medium heat. Once its hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  • Add garlic and ginger and cook until fragrant, about 30 seconds, while stirring continuously.
  • Add bell pepper and carrots. Cook until the pepper are fork tender, 3-5 minutes, stirring occasionally so everything doesn't burn. Then add curry paste and cook.
  • Stir in the tinned coconut milk, water, any greens and tbsp sugar, stir to combine. Bring to a simmer over medium heat. Reducing heat as necessary to maintain a gentle simmer and cook until vegetables have softened, 5-10 minutes. Add any more seasoning.
  • Serve hot with rice and curry into bowls garnish with chopped chilli or coriander.
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