Thai Curry – All the Colours

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Thai Green Curry

Vegetable Curries are fragrant, quick, and versatile. Use whatever Seasonal Vegetables you have in the Fridge, and as long as you have sourced a Thai Curry Paste in Green, Yellow or Red, that does not contain anything other than the wonderful Spices and Real Ingredients it is supposed to have in it, it’s very Healthy too.

If you don’t have Cauliflower but Broccoli, use that. If you have Tomatoes instead of Radishes, that’s also fine. All White Cabbages work great in Curries, as do Potatoes, Green beans, Courgette, Onions, Spring Onions, Sweet Potato, Peppers, Spinach, Pumpkin etc.

Thai Curry


200 g Cauliflower

200 g Mushrooms

100 g Carrots

100 g Radishes

1 Tbsp Coconut Oil

30 g Thai Curry Paste in Green, Red or Yellow

400 ml Coconut Milk

200 ml Vegetable Stock or Water

1 Tsp Soy Sauce

1/2 Lime

2 Tsp Coconut Sugar

Salt to Taste

3 Lime Leaves, Optional

1 Lemon Grass Stalk, Optional

Fresh Coriander or Roasted Coconut to Serve


Start by preparing all your Veggies. Portion the cauliflower in to small Bite-size Florets. If your Mushrooms are relatively small, then quarter them, if they are a little larger cut them into 6ths or 8ths. Peel your Carrot, slice in half length ways and then chop diagonally into Slices a few millimeters thick. Having a larger Surface Area means the carrots will cook quicker. Cut the Radishes into Half or Quarters.

To cook the Curry you will need a deep Wok, or medium sized Saucepan. On a Medium Heat add the Coconut Oil to the Pan and then add your Curry Paste. Fry the Paste until its filled the Kitchen with all it’s Aromas. This is so important to release all the flavours of the Curry Paste. If the Curry Paste isn’t roasted in the beginning the only flavour that will be noticed is the Spiciness of the Chili. Next add in the Coconut Milk and Stock, or Water, and mix well. Add in the Lime leaves, and the Lemon Grass Stalk. To release their Flavours more intensely, tear the Leaves before adding them in, and bash the Stalk with the back of a Knife to break it’s Structure. Bring everything to the Boil.

Next add in the Vegetables according to their cooking time. Mushrooms, Carrots, Tomatoes, Cabbage and Potatoes, can all be added in first. After a few Minutes add in Cauliflower, Courgettes, Radishes, or Green Beans. If you are using Spinach, add that right at the end.

Once the Vegetables are cooked but still have a Crunch to them, turn down to the lowest Heat. Add in the Soy Sauce, Lime Juice, Coconut Sugar and Salt to Taste.

Serve with Steamed Jasmin Rice, Fresh Coriander or Roasted Coconut and Lime Leaves.

Roasted Coconut and Lime Leaves

The great thing about a Thai Curry with a shop brought Curry Paste, is that the Curry Paste can be stored in the Fridge for ages and so you can whip one up anytime, as long as you have a few Vegetables, some coconut Milk and Rice. What I don’t always have to Hand is fresh Coriander! So here is a different alternative to Garnish your Curry with. Anything left over can be sprinkled on your morning Muesli!


A large handful of shredded Coconut

2 Lime Leaves


Put the shredded Coconut into a Frying pan, and over a Medium Heat toast the Coconut until golden brown and it’s smelling nutty. Remove the hard Stalk in the middle of the Lime Leaves, and roll them together into a Tube. Then finely Slice. Sprinkle the Slices into the Coconut, mix and Serve with your Thai Curry.

Thai Curry with Butternut Squash, Carrots, White Cabbage and Onion

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