Thai Vegetable Curry

This recipe was prepared by Chef Kevin Bozis for our "Stir It Up in Chicago" event at Kendall College, entitled "A Spicy Asian Journey," in August 2005.

Yield: 8-10 servings

Featured Ingredients

A must for any coconut curry recipe. Our Thai Curry Powder can easily be turned into a paste by adding water or oil. Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.4 oz)

Thai Vegetable Curry Recipe

  • 2 tablespoons vegetable oil
  • 1/4 cup Thai Red Curry Powder
  • 1 large white onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 head cauliflower, chopped
  • 4 medium potatoes, peeled and chopped
  • 1 can (15 oz.) coconut milk
  • 1 bunch lemongrass, cleaned and chopped
  • juice of 2 limes
  • {{ buttonText }}
Preparation Instructions

Make a paste with the Thai Red Curry seasoning and water.
Heat a large pot with 2 teaspoons oil. Add the onion and bell peppers. Cook over medium heat, stirring often, for a couple minutes.
Add the curry paste and blend. Slowly add the coconut milk, whisking to blend. Add the cauliflower and potatoes. Add the lemongrass and lime juice.
Bring to simmer, and cook for 30-40 minutes until the potatoes are done.

Yield: 8-10 servings

Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


frank d

The question, how do you prepare lemongrass? It resembles, scallions; could it be placed inside food processor, and made into a pesto like consistency for use? Is all of the vegetal stems eatable, or certain portions are discarded?

Kate B

This had great flavor, but was extremely spicy. I also thought it didn't make enough sauce. The next time I make it, I will double the amount of coconut milk so that it is saucier and less spicy.

Stephen R C

Lemon Grass is very fibrous as such Experience has taught me to chop it finely & I mean REALLY fine (biting into small chunks is unpleasant & tastes bitter), or chop it into a large piece and let it stew to leach out its flavor & discard. 2nd method requires more lemon grass

Kaye R

The previous comment is correct, this is a very spicy recipe, and if you need to moderate the spiciness, extra coconut milk would work. But whether or not you like it hot, this recipe needs a touch of sweetness to balance the flavors. You could add a can of drained pineapple chunks, if this would be compatible with the other ingredients you've used, or you could simply mix in a good spoonful of brown sugar. With that, it's a fabulous light meal over jasmine rice.




Thanks for that curry recipe i really like the way you defined this recipe,

I'm surely going to try this in upcoming weekend because I have invited some guest in my house so it will be better to serve them I hope they will love it,

Can you please tell me that can i use persian saffron because yesterday I bought in good saffron price then marker price.