Thai Veggie Curry - Big Flavors With Curry Paste and Seasonal Vegetables

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Mar. 19, 2015

Get your family to eat all their veggies by preparing this simple and delicious meal. Peppers, Mushrooms, Bok Choy, Broccoli and Sugar Snap peas are sauteed in my homemade red curry paste and then finished off with coconut milk.


Vegetables 3 Cup (48 tbs) (Bok, Choy, Carrots, Sugar Snap peas, Mushrooms, Broccoli, Red and Green peppers)
Shallots 2 , sliced
Garlic 3 Clove (15 gm) , sliced
Kaffir lime leaves 4
Red curry paste 4 Tablespoon
Coconut milk 1 Cup (16 tbs)
Vegetable stock 1/2 Cup (8 tbs)



1. Heat oil in a wok. Saute shallots and garlic until sligthly golden brown.

2. Drop in kaffir lime leaves and mix it in.

3. Add all the vegetables and saute for a couple of minutes.

4. Make a well in the centre and add the red curry paste in the centre.

5. Saute vegetables in red curry paste for a couple of minutes.

6. Pour coconut milk and water and stir to mix everything in.



7. Serve this vegetable curry with sticky rice and enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 206Calories from Fat 108

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 823 mg34.29%

Total Carbohydrates 20 g6.7%

Dietary Fiber 4 g16%

Sugars 1 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet