Vegetable Thai red curry

Latest comments and suggestions

• Jollimeme

  01 March 2011

  Jollimeme rated and commented on this recipe

  

  Unfortunately when the milk reached simmering point it curdled. I scooped out the rubberised bits and carried on with the recipe. I needed to cook the butternut squash a lot longer than 5 minutes for it to soften enough to add the rest of the veggies. Despite all that it turned out fine and I would give it 10/10 for flavour and would definitely make it again.

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• Beth

  08 March 2011

  Beth rated and commented on this recipe

  

  Very good - I used Carrot instead of squash and it needed at least 7 minutes cooking time. I found the mixture curdled as well.

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• Catvideo

  29 May 2011

  Catvideo commented on this recipe

  This tasted great- mine split when I added the lime juice but will definately try again

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• Catvideo

  29 May 2011

  Catvideo rated this recipe

  

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• SusanB

  15 June 2011

  SusanB commented on this recipe

  Will definitely use this recipe - but instead of lime which splits the creamed coconut I will use Lime Leaves which give a very authenic taste to any Thai curry.

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• Juliet

  12 October 2011

  Juliet commented on this recipe

  I am going to make this but using coconut milk instead of the skimmed milk.

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• Tricky

  16 October 2011

  Tricky commented on this recipe

  Not sure if it will work for this dish, but when I'm cooking Indian curries with dairy products and acidic ingredients like lemon/lime juice I find that adding a little ground almond can prevent them from curdling.

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• Tricky

  16 October 2011

  Tricky commented on this recipe

  Not sure if it will work for this dish, but when I'm cooking Indian curries with dairy products and acidic ingredients like lemon/lime juice I find that adding a little ground almond can prevent them from curdling.

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• isapple

  06 February 2012

  isapple rated and commented on this recipe

  

  Hmm. Not too impressed. I used coconut milk instead of regular and I don't know whether that's the reason but it came out extremely runny. Butternut squash did indeed take a lot longer than 5 minutes to cook. And I followed the above suggestion of adding a little ground almond but the liquid still split when I added the lime. All in all I wouldn't bother with it again.

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• LAW

  03 April 2012

  LAW commented on this recipe

  Adding fish sauce to season would make this recipe no longer suitable suitable for vegetarians!

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• FrogInEngland

  18 June 2012

  FrogInEngland commented on this recipe

  I tried this recipe tonight and absolutely loved it! I did not have any brocoli so I put some courgettes instead and it worked fine. I added two fresh green chili and a good teaspoon of chili powder, to give a nice kick to this curry. It is a must-try, it's tasty, quick, cheap and colourful. A winner.

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• Coeliac_Girl89

  28 September 2012

  Coeliac_Girl89 commented on this recipe

  Looking forward to trying the recipe but will use Lime leaves instead of juice to hopfully prevent the milk splitting, also using fish sauce would mean that this is NO LONGER Veggie, so for those cooking for vegetarians be aware that you will have to leave out the fish sauce.

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• French Sonya

  05 October 2012

  French Sonya rated and commented on this recipe

  

  Using kaffir lime leaves instead of lime juice definitely works & gives a more authentic flavour. You can always squeeze lime juice over at the end with some chopped fresh coriander... Useful & simple mid-week cooking - will def do again!

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• Anusha

  30 November 2012

  Anusha rated and commented on this recipe

  

  Used coconut milk, also added dry lemon grass powder and red chillies for extra zing. came out well.

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• selinaa

  15 February 2013

  selinaa rated this recipe

  

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Ingredients

• 1 tbsp red Thai curry paste
• 1 tbsp coconut cream
• 300ml skimmed milk
• ¼ butternut squash , peeled, seeded and cut into cubes
• 6 baby button mushrooms
• ½ small head broccoli , cut into florets
• 6 cherry tomatoes
• 1 lime , halved
• fish sauce (to season)
• steamed rice , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Ingredients

• 1 tbsp red Thai curry paste
• 1 tbsp coconut cream
• 300ml skimmed milk
• ¼ butternut squash , peeled, seeded and cut into cubes
• 6 baby button mushrooms
• ½ small head broccoli , cut into florets
• 6 cherry tomatoes
• 1 lime , halved
• fish sauce (to season)
• steamed rice , to serve

PER SERVING

148 kcalories, protein 10g, carbohydrate 18.2g, fat 4.5 g, saturated fat 2.8g, fibre 3.8g, salt 1.1 g

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