Thai Vegetable Curry Recipe | Abel & Cole
Thai Vegetable Curry
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Prep: 20 mins
Cook: 30 mins
A bowl of light, fragrant curry, brimming with organic veg and seasonal greens, and rich with coconut milk, chilli, ginger and Thai spices.
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352 kcal
(per portion)
Ingredients you'll need
  • 3 garlic cloves
  • A thumb of ginger
  • 1 chilli
  • 2 tbsp Thai red curry paste
  • 1 onion
  • 1 red pepper
  • 1 courgette
  • 1kg potatoes
  • 1 vegetable stock cube
  • 1 tbsp Worcester sauce
  • 400ml coconut milk
  • 300g spring greens
From your kitchen
  • 2 tbsp water
  • 2 tbsp olive, sunflower or coconut oil
  • 450ml boiling water
  • Sea salt
Step by step this way
  • 1.

    Peel and roughly chop the garlic and ginger. Pop them in a small food processor. Roughly chop the chilli (for less heat, halve and scoop out the seeds and white pith). Add it to the ginger and garlic. Add 2 tbsp Thai red curry paste, 2 tbsp water and blitz to make a chilli curry paste. No food processor? Grate the garlic and ginger and finely chop the chillies, then stir everything together. Set aside.

  • 2.

    Peel and finely slice the onion. Halve the pepper, scooping out the seeds and white pith. Finely slice the pepper into long lengths. Trim the ends from the courgette, halve it and slice it into 1cm-thick half-moons. Scrub the potatoes and chop them into 1cm-thick rounds.

  • 3.

    Warm a large wok, deep frying pan or casserole dish over a high heat for 2 mins. Add 2 tbsp oil and the chilli curry paste. Stir fry for 30 secs.

  • 4.

    Add the onion, pepper and courgette to the pan. Stir fry for 5 mins till the veg have started to soften or brown. Add the potatoes to the pan.

  • 5.

    Crumble in the stock cube. Add 1 tbsp of the Worcester sauce. Pour in the coconut milk. Add 450ml boiling water and a pinch of salt. Pop a lid on the pan (or use a baking tray if you don’t have a lid) and simmer for 12-15 mins till the potatoes are almost tender all the way through.

  • 6.

    While the curry simmers, separate the spring green leaves and slice out any thick cores. Finely shred the leaves into ribbons.

  • 7.

    Stir the spring green ribbons into the pan. Simmer, without the lid on, for 5 mins till the potatoes are cooked all the way through and the spring greens are just tender.

  • 8.

    Taste the curry and add a pinch more salt or a dash of Worcester sauce if you think it needs it. Ladle the curry into warm bowls to serve.

  • Tip

    Keep & eat
    The curry will keep for 3 days in the fridge, or you can freeze it for up to 3 months. Simply divide into individual portions, cool and then freeze in a freezerproof tub. Defrost completely and reheat till the curry is piping hot.

  • Tip

    Extra, extra
    This Thai curry is delicious just as it is, or serve with rice to make it go further. When you're cooking rice, allow 50-75g per person and gently simmer in double the volume of boiling water till tender and the rice has absorbed all the water. Let it steam in the pan, lid on, for 5-10 mins to make sure the rice is completely cooked and fluffy.