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

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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
$6.15 Glass jar, 1/2 cup (wt. 2.25 oz)

Thai Vegetable Curry Recipe

Ingredients
  • 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
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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
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4 Comments

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.

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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.

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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?

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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

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