Thai vegetable curry


  1. 150 gms boneless chicken thighs, cut into 1-inch cubes
  2. 200g firm tofu, cubed
  3. 4-5 tbsp soya sauce
  4. 3 Limes
  5. 2 red chillies Sliced
  6. 2 tbsp vegetable oil
  7. 400 ml Coconut milk
  8. 1 courgette cut into chunks
  9. 50 gms pea aubergine
  10. 50 gms carrots
  11. 80 gms broccoli
  12. ½ red pepper
  13. 50 gms mushrooms
  14. 20 gms baby corn
  15. 20 gms thai basil
  16. 1 tsp brown sugar
  17. Jasmine rice

For paste

  1. 3no red chillies
  2. 1 lemon grass
  3. 3no shallots
  4. ½ red pepper , desseded and chopped
  5. Lemon rind
  6. 20 gms coriander
  7. 20 gms ginger
  8. 2 cloves garlic
  9. Salt/ pepper


  1. Blend the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
  2. Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine, broccoli, babycorn and pepper and cook for 10 mins until almost tender.
  3. Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
  4. Add the mushrooms and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

    chef-vipulChef Vipul, a Professional in Industry with over 11 years of experience in India and Abroad, specializes in South East Asian and Modern Continental Cuisine. Currently, he is inspiring and nurturing young chefs as a Chef Trainer at IHM PUSA New Delhi.

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