Thai Veggie Curry Thai Veggie Curry

Thai Veggie Curry | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

Thai red curry paste is full of flavour but less spicy than its green counterpart. The result is a rich, creamy dinner that spells comfort in every bite. 

  • Prep time 35 minutes
  • Total time 35 minutes
  • Portion size 4 servings



In large dry skillet or wok, toast cashews over medium-high heat until fragrant,1 to 2 minutes. Transfer to cutting board; coarsely chop. Set aside.

In same pan, heat oil over medium heat; cook garlic for 30 seconds. Add curry paste; cook, stirring often, for 1 minute. Stir in coconut milk and water; bring to boil over high heat. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Stir in lime zest, lime juice, brown sugar, salt (if using) and bok choy; cook, stirring occasionally, for 5 minutes. Add noodles; cook, gently stirring, until warmed through and curry is slightly thickened, 3 to 5 minutes. Divide among serving bowls; sprinkle with carrot and cashews. Garnish with basil and lime wedges (if using).

Test Kitchen Tip: If you can't find udon noodles, swap in rice noodles or linguine.

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 45 mg
  • Sugars 8 g
  • Protein 12 g
  • Calories 523
  • Total fat 29 g
  • Potassium 535 mg
  • Cholesterol 0 mg
  • Saturated fat 19 g
  • Total carbohydrate 61 g


  • Iron 39
  • Folate 18
  • Calcium 11
  • Vitamin A 92
  • Vitamin C 35
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Lunch & Dinner

Thai Veggie Curry