John and Lisa's Weekend Kitchen

Ultimate veggie Thai curry

Ditch the takeout for John's easy Thai curry - packed full with veggie goodness!

Serves 4-6


½ butternut squash

1 sweet potato

1 aubergine

100g red curry paste

30g palm sugar or soft brown sugar

2 tins coconut milk

1 tbsp Thai fish sauce (optional)

3 sticks lemongrass, crushed

Big hunk of fresh ginger, sliced

1 chilli, split down the centre

12 lime leaves

300g Firm tofu, roughly chopped

100g bean sprouts

Small bunch coriander

Small bunch Thai basil

Rice noodles, rehydrated to serve


  • Peel and cut the squash and sweet potato into 4-5cm chunks, then set to one side.

  • Set a wok over a low heat and add a few spoonfuls of the thick part of the coconut milk. Add the curry paste, turn the heat up a little and stir until well combined.

  • Fry for two minutes, then add the palm sugar and let it cook with the curry paste for four minutes until sticky and fragrant.

  • Now add the fish sauce (if using), lime leaves, ginger, chilli and lemongrass and cook for 3 minutes.

  • Add the rest of the coconut milk, followed by the vegetables and tofu and stir well.

  • Bring to the boil and cook for about 20 minutes over a medium heat until the squash and sweet potatoes are soft.

  • Put the noodles in a bowl and pour boiling water over them to reheat. Leave for two minutes, then drain. Return the noodles to the bowl.

  • Pour the curry sauce over the top and garnish with the coriander, Thai basil and beansprouts.

John and Lisa's Weekend Kitchen