• 6
  • 8 minutes
  • 35 minutes

I have to say the Thais do sensational and warming curries extremely well. Here a red curry paste is used as the base. You can make your own or there are some great organic ones available at good delis and markets that will save you time in the kitchen.

– Pete



Allergens: chili

1 tablespoon olive oil or coconut oil

1 onion, chopped

2 tablespoons Thai red curry paste

20 fl oz (2 ½ cups) coconut cream

10 fl oz (1 ¼ cups) vegetable stock

1 inch piece of ginger, finely sliced

½ small red chili, deseeded and chopped, plus extra to serve (optional)

1 large carrot, sliced

7 oz broccoli, cut into florets

7 oz cauliflower, cut into florets

1 eggplant, cut into 1 inch pieces

6 mushrooms, sliced

4 asparagus spears, trimmed and cut into 1 inch lengths

juice of ½ lime

fish sauce, to taste (optional)

sea salt and freshly ground black pepper

cilantro and Thai basil leaves, to serve

To serve, steamed rice or Cauliflower Rice *see recipe in vegetable section.

lime wedges, to serve

Cooking Instructions

  1. Melt the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until softened. Add the curry paste and cook for 30 seconds until fragrant. Gradually stir in the coconut cream and stock, then add the ginger and chilli (if using) and bring to a gentle simmer.
  2. Add the carrot, broccoli, cauliflower and eggplant to the pan and simmer for 20 minutes until the vegetables are tender and the sauce is reduced to a creamy consistency.
  3. Stir in the mushrooms and asparagus and cook for 5 minutes until the asparagus is tender. Remove from the heat.
  4. Mix in the lime juice and season to taste with a little fish sauce (if using) and salt and pepper.
  5. Ladle the curry straight into serving bowls and sprinkle on the cilantro and Thai basil leaves and the extra chilli (if using). Serve with rice and lime wedges on the side.


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