Thai Vegetable Curry (Ve)

Ingredients (serves 4)

  • 2 tablespoons vegetable oil
  • 3-4 teaspoons Thai curry paste – red or green, as you prefer (vegan)
  • 1 tablespoon grated fresh ginger
  • 400ml can of coconut milk
  • 1 teaspoon grated lime zest
  • 1 lemongrass stalk – take off the outer bark, then split and bruise the stalk with a rolling pin
  • courgettes, mushrooms, peppers, mangetout and/or beansprouts, roughly chopped
  • a good handful of fresh basil or coriander, torn into small pieces
  • basmati and/or wild rice


  1. Heat the oil in a large pan, add the curry paste and ginger and cook gently for 1-2 minutes.
  2. Slowly add the coconut milk, incorporating it well with the paste, then add the lime zest and bruised lemongrass.
  3. Reduce the heat to a very gentle simmer and cook for 5 minutes.
  4. Add any courgettes, mushrooms and mangetout and cook gently for about 5 minutes, until they are thoroughly heated through. Add any peppers and beansprouts for the last couple of minutes cooking time.
  5. Remove the lemongrass stalk and stir in the lime juice.
  6. Serve with the basil or coriander scattered on top and accompanied by rice – it’s good with a half-and-half mix of basmati and wild rice. 

Recipe contributed by Hilary from The Thrifty Cookbook by Kate Coluhoun