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Thai vegetable coconut curry served
Rich coconut curry loaded with colourful vegetables

Thai vegetable coconut curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The soul of Thai curry is the marriage of paste and coconut milk. This dish is about the balance of flavours: the sweetness of coconut milk, the heat of the curry and the freshness of the vegetables create harmony. It is made in a single pot, yet offers a complex flavour profile that warms the soul.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 360 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Wok or deep frying pan
  • Chopping board

Allergen Information

⚠️ None

Instructions

1 ✓

Prepare the vegetables: cut the carrots and potatoes into 2 cm cubes, the beans into bite-sized pieces, and the pepper into strips.

Tip: Cut hard vegetables (potatoes, carrots) to the same size so they cook at the same time.
2 ✓

Finely chop the onion, garlic and ginger. Heat the oil in the wok and sauté them until fragrant.

3 ✓

Add the curry paste and fry for 1-2 minutes stirring constantly, until it starts to darken and smell strong.

Tip: Spice aromas are fat-soluble, so they must be fried ('blooming') before adding liquid.
4 ✓

Pour a little (approx. 50ml) thick coconut milk onto the paste, and cook until the oil separates at the edge.

Tip: This technique ('cracking the coconut milk') deepens the flavours.
5 ✓

Add the potatoes and carrots, toss, then pour in the remaining coconut milk. Cook for 10 minutes.

6 ✓

Add the green beans and pepper, and cook for a further 5-8 minutes until everything is soft.

Tip: Beans and peppers need less time, so they stay crisp.
7 ✓

Sprinkle generously with coriander when serving.

Recipe FAQ

What makes the sauce 'split'?
In Thai cuisine this is the goal! When the fat from the coconut milk separates while frying the paste, it indicates that the flavours have melded well.

Ingredients

  • 400 ml Coconut milk (full fat, tinned)
  • 2 Carrots
  • 2 Potatoes
  • 200 g Green beans
  • 1 Red pepper
  • 1 Onion
  • 2 cloves Garlic
  • 1 walnut-sized Fresh ginger
  • 2 tbsp Curry paste (red or yellow)
  • 1 tbsp Oil
  • 1 bunch Fresh coriander