Vegetable Thai Curry

A savoury way to serve vegetables—and it's easier than you think!
  • Prep time 15 mins
  • Cook time 30 mins
  • Yields 3
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  • Recipe Submitted By Rosa


  • 2 cups chicken or vegetable broth
  • 3 Tbsp fresh chopped ginger (large chunks)
  • 1 stalk chopped lemongrass (cut in 3 or 4 pieces)
  • 1 Thai chili pepper (optional)
  • 2 whole cloves garlic
  • 4 Tbsp red or green curry paste
  • 2 cups coconut milk
  • 1-1/2 cups of your favourite spring vegetables (chopped)
  • 1/2 lime
  • 1/4 cup cilantro
  • 2 cups cooked rice


  • measuring cups and spoons
  • cutting board and knife
  • pot for the curry
  • slotted spoon
  • wooden spoon
  • pot for the rice


  1. Add the broth, ginger, lemongrass, garlic and chili pepper to the pot. Simmer for 20 minutes on medium/high heat.
  2. Remove the lemongrass, ginger, garlic and chili pepper from the broth with a slotted spoon.
  3. Add the curry paste and stir.
  4. Add the chopped vegetables. Simmer for a couple of minutes.
  5. Add the coconut milk. Stir everything together until blended, and simmer for a few more minutes.
  6. Add a squeeze of lime and cilantro (optional).
  7. Serve with cooked rice.

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