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Vegetable Coconut Curry

Super quick to make, filling and full of flavour. If you want to make this dish vegetarian, replace the fish sauce with a salt to taste.

250 g Jasmine or basmati rice

2 tbsp vegetable oil

1 onion, diced

2 fat cloves garlic, minced

4 cm ginger, cut into matchsticks

90 g jar of red curry paste

600 g mixed stir fry vegetables

200 g mushrooms, cut quartered

400 ml coconut milk

400ml vegetable or chicken stock

1 tbsp fish sauce

1 tbsp brown sugar

1 lime, quartered

Coriander leaves to garnish

Cook the rice to the pack instructions. Steaming or in water is fine (this will take 10-12 minutes)

In a wide deep frying pan or wok, heat the oil and sauté the onions for 5 minutes then add the ginger and garlic and cook for a couple more minutes. Stir in curry paste and cook for 1 minute. Turn the heat up, add all the vegetables stir fry for a couple of minutes

Add coconut milk, stock, fish sauce and sugar. Leave to simmer for a few minutes.

To serve, divide the rice between 4 bowls, add the vegetables and plenty of broth. Serve with lime and a garnish with coriander leaves.

Vegetable coconut curry

Thai Style Vegetable & Coconut Broth with Rice

Jules
Super quick to make, filling and full of flavour. If you want to make this dish vegetarian, replace the fish sauce with a salt to taste.
No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine Asian
Servings 4 people
Calories 581 kcal

Ingredients
  

  • 250 g jasmine or basmati rice
  • 2 tbsp vegetable oil
  • 1 onion sliced
  • 2 cloves garlic minced
  • 4 cm ginger cut into matchsticks
  • 90 g jar red curry paste
  • 600 g mixed stir fry vegetables
  • 200 g mushrooms quartered
  • 400 ml coconut milk
  • 400 ml vegetable or chicken stock
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 lime quartered
  • coriander leaves to garnish

Instructions
 

  • Cook the rice to the pack instructions. Steaming or in water is fine (this will take 10-12 minutes)
  • In a wide deep frying pan or wok, heat the oil and sauté the onions for 5 minutes then add the ginger and garlic and cook for a couple more minutes. Stir in curry paste and cook for 1 minute. Turn the heat up, add all the vegetables stir fry for a couple of minutes
  • Add coconut milk, stock, fish sauce and sugar. Leave to simmer for a few minutes.
  • To serve, divide the rice between 4 bowls, add the vegetables and plenty of broth. Serve with lime and a garnish with coriander leaves.

Nutrition

Sodium: 573mgCalcium: 161mgVitamin C: 145mgVitamin A: 4491IUSugar: 11gFiber: 7gPotassium: 1114mgCholesterol: 3mgCalories: 581kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 20gFat: 25gProtein: 16gCarbohydrates: 78gIron: 6mg
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