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


  • 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


  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.