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October 2018 (Vol. 3 Issue 8)

Thai Vegetable Curry
About the author: 
Kirsten Hartvig

Thai Vegetable Curry image

Kirsten Hartvig offers a delicious recipe using spices that aren't just delicious, but also known to heal a variety of conditions.

Thai Vegetable Curry

Preparation and cooking time: 1 hour

Serves 4


  • 2 Tbsp coconut or vegetable oil
  • 1 small red onion, chopped
  • 1 leek, thinly sliced
  • 1 red pepper, finely chopped
  • 1 red chilli, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 Tbsp peeled and grated root ginger
  • 6 lemongrass stalks, peeled, trimmed and chopped
  • 1 Tbsp sweet paprika
  • 2 tsp ground turmeric
  • 1 tsp black cumin seeds
  • 8 kaffir lime leaves, fresh or dried
  • 1 carrot, diced
  • 4 potatoes, diced
  • 1 black radish, sliced
  • 300 mL/10 fl oz/1 cup vegetable stock
  • 1 small head broccoli, cut into florets
  • 200 g/7 oz green beans, trimmed
  • 200 g/7 oz baby sweetcorn
  • 400 mL/14 fl oz/1½ cups coconut milk
  • 1 large handful coriander/cilantro leaves, chopped
  • sea salt
  • 1 large handful bean sprouts, rinsed


  1. Heat oil in a wok or large frying pan over medium heat. Add onion, leek, red pepper, chilli, garlic and all spices. Stir-fry for a few minutes until the onion has softened.
  2. Add diced carrot, potatoes and radish. Heat through and add stock. Bring to a boil, then turn heat down to low, cover and simmer for 10 minutes.
  3. Add broccoli, green beans and baby sweetcorn, and simmer a further 5 minutes until vegetables are tender yet retain a little bite.
  4. Add coconut milk and coriander/cilantro. Heat through, season to taste and serve sprinkled with bean sprouts.

Variations: Replace black cumin with cumin, ginger with galangal, or lemongrass and kaffir lime leaves with lemon zest or tamarind

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