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Fragrant Thai Vegetable Curry

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Fragrant Thai Vegetable Curry

If you like a kick to your curry, add both tablespoons of the Thai curry paste, or just the one if you prefer it mild.

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes 45 minutes
Serves:
 4

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • ½ small butternut squash, about 225g, peeled, deseeded and cut into 4cm cubes
  • 200g pack baby corn and mangetout
  • 1-2 tbsp Bart Red Thai Curry Paste
  • 400ml can coconut milk
  • ½ medium cauliflower, about 225g, cut into florets
  • 1 red pepper, thinly sliced
  • 2 tsp cornflour
  • Juice of ½ lime
  • ½ tsp Thai fish sauce

Method

  1. Heat the oil in a large, non-stick pan or wok and add the onion, squash and baby corn. Fry over a high heat for 2-3 minutes. Stir in the red Thai curry paste and coconut milk, cover and simmer over a low heat for about 10 minutes.
  2. Add the cauliflower to the pan and return to the boil. Cover and continue to cook for a further 10 minutes, until all the vegetables are just tender.
  3. Slice the mangetout in half lengthways and add to the pan with the red pepper. Mix the cornflour with 1-2 tablespoons cold water, the lime juice and fish sauce, stir into the pan and return to the boil for 2-3 minutes. Season to taste. Serve in bowls, with Thai fragrant rice and prawn crackers.

Cook's tips

Cook up to the end of Step 2. Allow to cool then freeze in an airtight container for up to 1 month. Thaw overnight in the fridge then place in a large, non-stick pan or wok and continue cooking from Step 3.

Comments and images

Average user rating 4 stars out of 5

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Missymop

Missymop 04 January 2010 20:55

I made this without the fish paste and it tasted really good- was quick and easy to make and gave a really good result - very tasty I will definitely use this recipe again :)

oscar22

oscar22 05 May 2009 16:56

I realise this is not technically vegetarian as it just says vegetable curry but it annoys me sometimes when people assume because you're vegetarian that you eat fish or that fish sauce in a meal is ok

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4 stars out of 5

Average user rating Based on 30 ratings

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Nutritional Info

Typical values per serving:
Energy 360.0kcal
Fat 24.6g
Saturated Fat 19.3g
Salt 0.4g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in January 2005