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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


    • 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.

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    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.


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    4 stars