Vegetables in Thai Curry

Course: Main

Cuisine: Thai

Cooking time: 15 minutes

Servings: 2-3



  • ½ cup babycorn, cut in roundels(6-8)
  • ½ cup mushrooms, sliced (5-6)
  • 1 cup broccoli, cut in medium size florets
  • 100 grams tofu, shallow fried (optional)

For the curry

  • 5-2 tbsp Curry paste (red/green/yellow)- use more if it’s homemade and if it turned out watery
  • 2 cups coconut milk
  • 1 tsp light soy sauce
  • 3-4 lemon leaves
  • 10 basil leaves, chopped
  • ½ tsp sugar
  • Salt to taste


  1. Heat oil in a pan, add the curry paste and fry for few minutes, till aromatic and leaves oil.
  2. Add vegetables and 2 tbsp of coconut milk, saute for 2 minutes. Vegetables first, coconut milk later.
  3. Add the remaining milk coconut milk, soy sauce, sugar, basil leaves, lemon leaves and salt.
  4. Simmer for 3-4 minutes till vegetables are tender.
  5. Serve hot with steamed rice!

Thanks for reading !!