By bbc.co.uk
Vegetable Thai red curry
Instructions
Prep:2hCook:30min
This vegetable thai red curry can be made vegetarian and vegan by leaving out the shrimp paste. It's a real crowd-pleaser.
Updated at: Thu, 26 Feb 2026 02:25:15 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
68
High
Nutrition per serving
Calories1061.7 kcal (53%)
Total Fat63.5 g (91%)
Carbs119.6 g (46%)
Sugars21.6 g (24%)
Protein17.7 g (35%)
Sodium979.7 mg (49%)
Fiber17.8 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
250gglutinous rice
sticky, available from Asian greengrocers
4red onions
small, peeled and roughly chopped
16garlic cloves
peeled
12 stalkslemongrass
outer leaves removed, core roughly chopped
8long red chillies
stems removed
8 Tbspfresh coriander
chopped, roots and leaves
8 tspchilli powder
10 cmfresh galangal
piece, peeled
4 tspgrated lime zest
4fresh lime leaves
4 tspshrimp paste
optional
12 tsphot paprika
8 tspground turmeric
2 tspcumin seeds
8 Tbspvegetable oil
2 Tbspvegetable oil
1leek
large, trimmed, thinly sliced
2garlic cloves
crushed to a paste
1red chilli
large, trimmed, finely chopped
2 Tbspthai red curry paste
2carrots
peeled, roughly chopped
400gcanned chopped tomatoes
400gcoconut milk
250mlvegetable stock
cauliflower
small, trimmed, cut into florets
0.5butternut squash
small, peeled, seeds removed, flesh cut into 2.5cm/1in pieces
175gsnake beans
or French, trimmed
1 x 225gcan bamboo shoots
drained
fresh coriander
chopped
fresh beansprouts
to serve
Instructions
View on bbc.co.uk
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