Thai vegetable curry

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With their attention-grabbing flavours, Thai curries are real crowd-pleasers. This version can be made vegetarian by leaving out the shrimp paste.

(This recipe makes more Thai red curry paste than you need for one meal. Spoon the remaining paste into a sterilised jar and seal tightly. It can be stored in the fridge for up to one month. Alternatively, spoon the paste into ice cube trays and freeze for up to three months.)

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For the sticky rice

  • 250g/9oz glutinous (sticky) rice (available from Asian greengrocers)

For the Thai red curry paste

For the curry