Thai Vegetable Curry

Healthy Cooking with Kamalaya

Serves 1

Full of enzyme-rich vegetables that aid the cleansing process, this healthy vegetable curry makes an ideal detox dish. The pungent and aromatic flavours of the curry also help stimulate the circulation and clear the airways. Once prepared, the fresh Thai Herb Paste can be refrigerated for one-two weeks, or frozen in a suitable container for up to one month.

Vegetable curry Ingredients
Coconut milk, 60 ml
Pumpkin seed milk, 60 ml
Thai Herb Paste, 30 g
Carrot, 30 g
Cauliflower, 30 g
Broccoli, 30 g
Green Asparagus, 30 g
Snow Pea, 15 g
Shiitake Mushroom, 15 g
Shimeji Mushroom, 10 g
Shallot, 5 g
Spring Onion, 3 g
Sea salt, 1 g
Lime Juice, 1/2 fruit

Thai Herb Paste Ingredients (approx 200g)
Shallot, 35 g
Garlic, peeled, 30 g
Lemongrass, sliced, 15 g
Coriander seed, whole, 2 g
Black pepper, 3 g
Kaffir lime zest, 2 g
Curry powder, 30 g
Sea salt, 10 g
Galangal, chopped roughly, 30 g
Dried chili, large & de-seeded, 3 g
Vegetable stock, 20 ml
Turmeric, fresh & peeled, 7 g
Fingerroot, peeled, 10 g

Cooking Instructions for Thai Herb Paste

  • Add ingredients to a pan (except vegetable stock)
  • Dry roast ingredients, stirring continuously until they begin to brown
  • Remove ingredients from heat and allow to cool
  • Place all ingredients and vegetable stock into a blender. Blend on a medium speed until the paste acquires a smooth texture
  • Decant the finished Thai herb paste into a suitable dish or storage container

Cooking Instructions for Vegetable Curry

  • Pour the coconut milk and pumpkin seed milk into a pan
  • Add the Thai herb paste and stir until the mixture reduces to a creamy consistency
  • Add all vegetables and spices and cook until the vegetables are al dente
  • Season to taste with sea salt and lime juice
  • Serve in a small bowl and garnish with coriander