Nutrition Fast and Fresh Thai Vegetarian Curry

Fast and Fresh Thai Vegetarian Curry


Forget take out, this vegetarian Thai classic is nutrient and flavour rich that it’s sure to satisfy your family. While it takes a bit of prep time, the lively flavours of the spices and complementary textures of the vegetables absolutely make it worthwhile.

Yellow Peanut Curry Rice Bowl

Serves 4
Prep Time: 30 to 40 minutes


1/4 cup virgin coconut oil
2 cups finely chopped sweet onion
1 cup peeled and diced carrots
1 cup diced celery
2 tbsp pounded and thinly sliced lemongrass
1 tbsp minced garlic
1 tbsp peeled and finely chopped fresh ginger
2 to 3 tbsp yellow curry paste, or to taste
6 to 8 fresh or frozen lime leaves
1 large sweet red pepper, diced
1 large sweet green pepper, diced
2 cups quartered baby bok choy, washed twice
1 1/2 cups drained canned baby corn
1/2 cup smooth natural peanut butter
1 cup vegetable stock
4 cans coconut milk, preferably higher in fat
8 to 10 fresh Thai basil leaves, torn
1 cup toasted peanuts, chopped
2 tbsp cane sugar
1 cup whole grain brown rice, cooked
1 cup bean sprouts
4 small handfuls of pea shoots, for garnish
4 small lime wedges, for garnish

ONE: In a large pot over medium-high heat, melt coconut oil. Add onions, carrots, celery, lemongrass, garlic, and ginger; cook, stirring frequently, for about 5 minutes.

TWO: Add curry paste. Cook, stirring, until the curry paste has melted and mixed with the vegetables, about 5 minutes. Add lime leaves, red and green peppers, bok choy, and baby corn. Cook for 3 to 4 minutes. Add peanut butter and cook, stirring, until melted and mixed in.

THREE: Reduce heat to medium and add about three-quaters of basil. Stir in stock, coconut milk and cane sugar. Bring to a gentle simmer, stirring to blend in the coconut milk, about 15 minutes. Do not let boil or the coconut milk may split.

FOUR: Serve in large bowls over brown rice with bean sprouts layered on top. Garnish with pea shoots, toasted peanuts, and lime wedges.