Thai Vegetable Curry

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


20g fresh ginger chopped
2 red chillies chopped
2 sticks lemongrass, finely chopped
2 garlic cloves
2 shallots
250g diced vegetables (a mixture of carrot, pumpkin, sweet potato)
1 x 400g can coconut milk
1 teaspoon turmeric
1 tablespoon Thai fish sauce
juice of 1 lime
fresh coriander

Curries are a simple, one pot solution to pack plenty of vegetables into a meal. Coriander, lime, lemon grass and fish sauce give the distinctive Thai flavour. Serve with wholegrain or brown rice to increase your fibre intake.


Sauté the ginger, chilli, lemongrass, garlic, turmeric and shallots in a little butter.

Add the vegetables and then slowly add the coconut milk and simmer for approximately 5 minutes.

Season with lime juice and coriander. Serve with steamed greens and a serving of brown rice.

Explore our product range