Spice up your life: Quick and light Thai veggie curry


When you cook with curry pastes, you can basically follow an easy color scheme to determine which level of spiciness best fits your mood (or taste buds). I fare better with milder options, so I resort to yellow curry paste. Red is in the medium range and ”some like it hot” (like the movie title); for those amongst you, green curry paste will tick all the right boxes. This meal is perfectly suitable for meal prep and ideal for a workday, as it only requires a short preparation time and thus doesn’t carve too much into the relaxation and unwinding part of your evening, as it happily cooks and simmers all by itself until it’s ready to be served.

Quick and light Thai veggie curry recipe

Servings: 2  *  Calories per serving: 346 kcal (590 kcal, if you use classic coconut milk)  *  Preparation time: 10 min  *  Start to finish: 20-25 min


  • 8 broccoli florets
  • 1 medium sized carrot
  • 1 yellow pepper
  • 2 medium sized potatoes
  • 1 3/4 cups (400 ml) of fat-reduced coconut milk
  • 2 generous tablespoons of yellow curry paste
  • 1 tablespoon of sesame oil
  • 1/4 teaspoon of salt
  • 2 tablespoons of freshly chopped cilantro/coriander

Chop the carrot and pepper into slices and the potatoes into somewhat smallish dices. Add the sesame oil in a pan (preferably a wok) on medium heat, add the broccoli and carrot slices and let it all cook for 2 to 3 minutes. Then add coconut milk and the yellow curry paste. Add the potatoes and salt. Let it simmer for 10 minutes, if you prefer your vegetables a little firmer, or for 15 minutes, if you like them softer, while covering the pan with a lid. Shortly before taking the pan off the heat, add 2 tablespoons of freshly chopped cilantro/coriander leaves.

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