Vegetable Thai curry


A totally yummy curry bursting with goodness and flavour.

You can make this with a good quality curry paste or make your own. These tasty spices, along with all their therapeutic properties, make this a wonderful vegetable curry.


Serves 4


2 tbsp coconut oil

3 tbsp of green curry paste  - Use 2 tbsp if using shop brought curry paste

1 onion, sliced

1 lemongrass stick

2 lime leaves

1x 400ml can of coconut milk 

½ head of broccoli

1 red pepper

100g baby corn

2 carrots

2 courgettes

100g sugar snaps

100g green beans

Large handful of baby spinach

1 tsp sea salt

2 tsp of tamari

1 tsp coconut sugar (to taste)

1 tsp fish sauce

Juice of 1 lime

½ red chilli, finely sliced

Thai basil / basil leaves

100g brown or basmati rice



  • Heat the oil in a pan and add the curry paste, stirring for a couple of minutes to get the flavours going.

  • Add the onions, garlic, lemongrass, lime leaves and coconut milk and bring to the boil. Reduce the heat and simmer for approx. 5 minutes stirring regularly.

  • Add all the vegetables (except the spinach leaves) and approximately 300ml water (rinse the can of coconut milk).

  • Cook for approximately 5-8 minutes. Add the spinach leaves at the end and stir through to wilt the leaves.

  • Take it off the heat and stir through the tamari, lime juice and fish sauce.

  • Sprinkle with torn basil leaves and sliced chilli and serve with the brown rice. Enjoy!


* Be careful not to overcook the vegetables as you still want them to be tender and to keep their vibrant colours