Thai Veggie Curry

Thai red curry is full of flavour but less spicy than its green counterpart.


  • 1/3 c unsalted cashews, toasted
  • 2 tsp vegetable oil
  • 2 – 3 cloves garlic, minced
  • 3 tbsp of Thai red curry paste OR 3 tbsp (or more) of dried Silk Road Thai red curry powder plus 3 tbsp of Oyster sauce or Fish sauce
  • 1 can (400ml) coconut milk
  • 1/2 c water
  • 2 tsp grated lime zest
  • 1/4 c fresh lime juice
  • 1 tbsp packed brown sugar
  • 1/2 tsp salt
  • 3 heads of baby bok choy, chopped
  • 2 – 3 pkg of Udon noodles, cooked
  • 1 large carrot julienned
  • Thai basil leaves, chopped for garnish
  • 3 lime leaves (optional)


  1. Toast cashews in a frying pan a few minutes.  Remove, cool, and chop if desired.
  2. Heat oil in frying pan on medium heat.  Add garlic and cook for 30 seconds.
  3. Add curry paste and cook for 1 minute.
  4. Add coconut milk and water.  Bring to boil over high heat.  Reduce heat and simmer for 5 minutes.
  5. Add lime zest, lime juice, lime leaves, brown sugar, and salt.
  6. Get noodles ready.  If fresh, soak in boiling water for 5 minutes.  If dry, cook according to instructions.  Drain and set aside.
  7. Add bok choy and carrots.  Cook for 5 minutes.
  8. Add noodles and stir gently till warmed through…3-5 min.
  9. Serve in bowls with fresh chopped basil garnish.

Thanks to Canadian Living magazine for the recipe!

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