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Thai Vegetable Curry

A vibrant Thai curry featuring homemade red paste, fresh vegetables, and butternut squash served with steamed glutinous sticky rice.

HealthyDinnerSpicyCurryVegetable
Estimated Nutrition
Calories
606.2
kcal / serving
2424.8 kcal total
Carbs
45.6g
per serving
182.4 g total
Fat
42.1g
per serving
168.2 g total
Protein
11.1g
per serving
44.5 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
4
tsp
Shrimp Paste
Omit for vegan/vegetarian
Fruits
4
tsp
Lime Zest
Grated
GrainsCereals
250
g
Glutinous Rice
Sticky rice
Liquids
400
g
Coconut Milk
250
ml
Vegetable Stock
NutsSeeds
16
clove
Garlic
Peeled
12
stalk
Lemongrass
Outer leaves removed and core chopped
8
tbsp
Coriander
Roots and leaves chopped
8
tsp
Chilli Powder
10
cm
Galangal
Peeled
4
piece
Lime Leaf
Fresh
12
tsp
Hot Paprika
8
tsp
Turmeric
Ground
2
tsp
Cumin Seed
2
clove
Garlic
Crushed to a paste
4
piece
Lime Leaf
Fresh
1
bunch
Coriander
Chopped
OilsFats
8
tbsp
Vegetable Oil
For paste
2
tbsp
Vegetable Oil
For frying
Vegetables
4
piece
Red Onion
Peeled and roughly chopped
8
piece
Red Chilli
Stems removed
1
piece
Leek
Trimmed and thinly sliced
1
piece
Red Chilli
Finely chopped
2
piece
Carrot
Peeled and roughly chopped
400
g
Chopped Tomato
Canned
1
piece
Cauliflower
Cut into florets
0.5
piece
Butternut Squash
Peeled, seeded, and cut into 2.5cm pieces
175
g
French Bean
Trimmed
225
g
Bamboo Shoot
Drained
1
handful
Beansprouts
To serve

Method

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