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    You are in: Home / Thai / Thai Vegetable Curry Recipe
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    Thai Vegetable Curry

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on February 03, 2011

      Very good, though notably mild when made with 2 tsp Thai Kitchen curry paste. We used water chestnuts in place of the bamboo shoots. The potatoes cooked perfectly in the time listed, but next time I would wait a couple of minutes more to add the broccoli, as it ended up overcooked to the point of disintegration. Oh, and there's no way this recipe only makes 4 servings, unless you're serving NFL linemen or Sumo wrestlers. :-)

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    • on May 06, 2008

      This was very yummy! I didn't follow the recipe to a "T" because I didn't have all the ingredients. Since coconut milk is expensive, my mom taught me to blend water with dried coconut in the vita mix. It doesn't taste quite the same, but works fine for us. I think I added more than the 1 2/3 cups. For veggies I just used broccoli, frozen thin green beans, carrots, and the fresh tomato. It was sooo good.

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    • on January 31, 2007

      This was really good! I was careful of the green curry paste as I've only cooked with it once before and I will say I would add at least 2 teaspoons or more next time. (I have the Thai Kitchen brand green curry paste) I also substituted the salt for the fish sauce. I really liked the flavor of the lime that came through. I also added some leftover chicken and brown rice and this made a very filling dinner. As always Cheryl, I enjoyed your recipe. A tip from Chef Comedie...if you boil the bamboo shoots in water for a few minutes, drain and then add to the curry sauce, it eliminates the 'metallic' taste that the canned bamboo shoots can carry over.

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    • on January 23, 2006

      Whoa! I do love my green curry paste. After reading, Pfil's review, I chopped the potatoes a bit finer and had no problem with their cooking time. In addition, I substituted carrots & parsnips for the broccoli because I have a gajillion carrots and quite a number of parsnips to use up. I also substituted water chestnuts for bamboo shoots. But of course the big story here is the sauce and I barely messed with that (just omitted the salt). Oops--I did also use the "light" version of coconut milk. Any way, still a true flavor sensation!

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    • on December 11, 2005

      Absolutely delicious. The only thing I changed was adding a splash of fish sauce instead of salt. I made it in a wok and the potatoes ended up taking quite a bit longer than the broccoli to cook even though I cut them smaller than suggested. Next time I'll just stagger adding the veggies. Super flavour and now we're fighting over who ate more of the leftovers.

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    • on September 19, 2005

      Awesome!

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    Thai Vegetable Curry. Recipe by Hayley_11

    Thai Vegetable Curry

    By Hayley_11
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    Nutritional Facts for Thai Vegetable Curry

    Serving Size: 1 (491 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 408.0
     
    Calories from Fat 236
    57%
    Total Fat 26.2 g
    40%
    Saturated Fat 18.6 g
    93%
    Cholesterol 0.0 mg
    0%
    Sodium 453.0 mg
    18%
    Total Carbohydrate 40.0 g
    13%
    Dietary Fiber 6.2 g
    25%
    Sugars 6.6 g
    26%
    Protein 10.2 g
    20%

    The following items or measurements are not included:

    green curry paste

    Detailed Nutrition Values About Nutrition Info

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