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Thai Recipes
Thai Veggie Curry

Thai Veggie Curry

with Jasmine Rice

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Full of fresh, zingy flavour and packed with delicious veggies, our thai veggie curry is the perfect dish to spice things up in the kitchen. Serve on a bed of fragrant jasmine rice, and get stuck in!

Tags:Extra spicyUnder 600 calories
Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


1 sachet

Thai Spice Blend


150 grams

Jasmine Rice

1 unit(s)

Green Pepper

1 unit(s)

Bok Choi

1 pack(s)

Baby Corn

1 unit(s)

Spring Onion

½ unit(s)


½ bunch(es)


1 sachet

Yellow Curry Paste


200 milliliter(s)

Coconut Milk

½ sachet

Soy Sauce

(ContainsSoya, Gluten)

Not included in your delivery

300 milliliter(s)

Water for Rice

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2418 kJ
Energy (kcal)578 kcal
Fat23.0 g
of which saturates17.0 g
Carbohydrate74 g
of which sugars9.0 g
Protein14 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Paring Knife
Instructionsarrow up iconarrow up icon
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Roast the Cauliflower
Roast the Cauliflower

Preheat your oven to 200°C. Remove the outer leaves from the cauliflower and chop into florets (like small trees!). Pop the florets onto a baking tray and drizzle with oil. Season with salt and sprinkle on the Thai spice. Use your hands to rub the seasoning all over. Arrange in one even layer and roast until soft and golden, 20-25 mins.

Cook the Rice
Cook the Rice

Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan with ¼ tsp of salt and bring to the boil. When boiling, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep the Veggies
Prep the Veggies

While the rice cooks, halve the pepper and discard the core and seeds. Chop into 2cm sized chunks, trim the bok choy. Separate the leaves and quarter widthways. Chop the baby corn into 1cm thick rounds. Trim the spring onion then thinly slice. Zest then cut the lime into wedges. Roughly chop the coriander (stalks and all).

Start Cooking
Start Cooking

Heat a splash of oil in a large saucepan over medium-high heat. Stir-fry the pepper and sweetcorn until beginning to soften and colour, 4-5 mins. Stir in the yellow curry paste to coat and cook for a minute. Add the bok choy with the coconut milk and the water (see ingredients for amount). Bring to the boil then turn the heat to low.

Finish the Curry
Finish the Curry

Let the curry simmer until the baby corn is tender, 5 mins. When the cauliflower is ready, add it to the curry and stir to coat in the sauce. Remove from the heat and stir in half the soy sauce. Fluff up the rice and stir in the lime zest and half the coriander.


Share the rice between your bowls and top with the fragrant curry. Finish with a sprinkle of spring onion and the remaining coriander. Serve the lime wedges alongside for squeezing over. Enjoy!