Vegetarian Thai Curry

Vegetarian Thai Curry
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Thai curry is an exotic main course gravy that can team up with steamed rice or any bread of choice to make for a perfect meal. It’s creamy with a little kick of spice and lots of yummy veggies. Easily made at home, this Thai curry will bring in a welcome change to your menu if you’ve never tried it before. Perfect to be served to special guests too!


  • Coconut, dried and shredded                   1 cup
  • Coconut water                                        1 cup
  • Coriander                                               1 tablespoon
  • Cumin                                                    1 tablespoon
  • Paprika powder                                       1 tablespoon
  • Red Chilli powder                                    1/8th teaspoon
  • Lemongrass, dried                                   1 tablespoon
  • Ginger                                                    1/2 inch
  • Lime juice                                               6 tablespoons
  • Salt                                                        To taste
  • Broccoli                                                  450 grams
  • Carrots, cut into pieces                            2 medium
  • Pumpkin, cut into pieces                         350 grams
  • Red Bell Pepper, cut into strips                ½


  1. First make coconut butter from the dried, shredded coconut. For this, put the dried coconut in a food processor or blender and mix at high speed. Let it mix for about 20 minutes on until a thick paste is formed. From time to time, keep scraping the sides of the processor jar.

Note: The final consistency of coconut butter should be close to peanut butter. You don’t need to add any water. The mixture will self-moisturize.

  1. Boil all veggies in a saucepan until they are tender but not fully soft. A little crunch tastes good in Thai curry. However, if you prefer to, boil them all the way.
  2. Place the coconut butter, coconut water, cumin, ginger, lemongrass, red chili powder and lime-juice in a blender and blend into a smooth paste.
  3. Place a deep saucepan over medium heat and pour this paste into it.
  4. As soon as it comes to a boil add paprika powder and stir.
  5. Finally add the boiled veggies into the sauce.
  6. Season the curry with salt, stir and let the curry simmer on low heat for 2 – 3 minutes.

Tip: To give the curry authentic Thai flavors, you can use about 1/3rd cup of readymade Thai curry paste too. Just stir-fry it in 3 teaspoons peanut oil for a few seconds in the saucepan before pouring the paste prepared in step 3 into it.

  1. Turn off the heat and transfer the curry to a serving platter.
  2. Garnish with chopped fresh coriander. Serve hot.

Preparation Time: 45 minutes

Serves: 2 – 3

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