Thai-Style Red Curry with Vegetables

Cuisine: Thai

Prep time:

Cook time:

Serves: 4

You can adapt this curry however you like by adding shredded chicken or beef, tofu or noodles. This version is just with vegetables and is a great store-cupboard standby for using up veg.

Nutritional Information Per 100g
Serving size: 245g
Calories: 342
Fat: 28g
Saturated fat: 19g
Carbohydrates: 15g
Sugar: 11g
Sodium: 1g
Fiber: 4.4g
Protein: 5.2g

  • 3 tbsp peanut oil
  • 1 banana shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 2cm ginger, grated
  • 3 tbsp Herbie’s Red Curry Spice Mix
  • 1 tsp tomato paste
  • 1 tbsp fish sauce (optional – leave out for vegan)
  • 1 tbsp brown sugar
  • juice of 1 lime
  • 2 tsp tamari
  • 400ml coconut milk + 200ml water or stock
  • 400g vegetables (we used broccoli, cauliflower and green beans but baby corn, snow peas and zucchini work well too. If using carrots, par boil beforehand)
  • herbs such as Vietnamese mint, Thai basil and coriander, to serve
  • rice or noodles, to serve

  1. Heat 2 tbsp of the oil in a wok, add the onion, garlic and ginger and sauté until soft over low-medium heat.
  2. Increase heat and add last tbsp of oil and spice mix, stirring to combine to make a paste.
  3. Add tomato paste, fish sauce (if using), sugar, lime juice, tamari, coconut milk and water or stock, then gently bring to a simmer, stirring.
  4. Add vegetables and cook until just tender then taste for seasoning and serve.