Thai Vegetable Curry

thai vegetable curry

Thai Vegetable Curry

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Thai Vegetable Curry is an excellent dish for vegetarians. It's also mild enough for children. This recipe is healthy and easy to make.
Servings: 2
Calories: 327
Prep Time 15 minutes
Cook Time 35 minutes


  • low fat cooking spray
  • 4 shallots or 1 small onion sliced
  • 1 garlic clove crushed
  • 1/2 small butternut squash peeled, de-seeded and cut into chunks
  • 1 courgette sliced
  • 1 red pepper de-seeded and sliced thickly
  • 1 3/4 oz fine green beans halved
  • 1 vegetable stock cube dissolved in 300 ml (10 fl oz) boiling water
  • 5 floz 88 % fat free coconut milk
  • 1/2 teaspoon ready prepared 'fresh' lemongrass
  • 1/2 teaspoon ready prepared 'fresh' root ginger
  • 2 teaspoons Thai red or green curry paste according to taste
  • 1 tablespoon chopped fresh coriander
  • salt and freshly ground black pepper
  • coriander sprigs to garnish


  • Lightly spray a wok or large frying pan with low fat cooking spray. Add the shallots or onion and garlic and saute them for 2 - 3 minutes, until softened.
  • Add the butternut squash, courgette, pepper, beans, vegetable stock, coconut milk, lemongrass, ginger and curry paste. Simmer for 25 - 30 minutes, until the vegetables are tender and the liquid has reduced by about one third.
  • Add the coriander and season to taste. Serve the curry garnished with coriander sprigs.
Calories: 327 kcal
Carbohydrates: 42 g
Protein: 7 g
Fat: 18g
Saturated Fat: 14 g
Sodium: 375 mg
Potassium: 1434 mg
Fiber: 9 g
Sugar: 15 g
Vitamin A: 23358 IU
Vitamin C: 142 mg
Calcium: 164 mg
Iron: 5 mg
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