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Thai Veg Curry

Thai Veg Curry

4rating out of 5

(392 reviews from our customers)

Prep Time

35 min



Vegetable curries tend to lean more towards using root vegetables, but this Thai style curry makes use of more salad-y fayre. By using courgette and cherry tomatoes, not only does it takes less time to prepare, but it's more delicate and wholesome feeling

Prep Time

35 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 aubergine
1 red pepper
200g carrots
1/2 tsp chilli flakes
1 garlic clove
15g ginger
1 8ml soy sauce sachet †
basil 3.18
10g fresh basil
2 tbsp thai green curry paste
FLECKED coconut cream 50g
1 50g coconut cream sachet
roasted peanuts
1 bag of roasted peanuts †
130g brown rice
You Will Need
Pestle & mortar, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 aubergine
  • 1 red pepper
  • carrots
  • Fiery chilli flakes
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 10g basil
  • 2 tbsp green curry paste
  • 50g solid coconut cream
  • 1 bag of roasted peanuts<span class="strong">†</span>
  • 130g brown rice
Typical Values per 100g per serving
Energy 560 kJ
134 kcal
2426 kJ
579 kcal
of which saturates
6.2 g
4.1 g
26.7 g
17.9 g
of which sugars
16.4 g
3.4 g
71.2 g
14.8 g
Fibre 2.5 g 11 g
Protein 3.4 g 14.8 g
Salt 0.36 g 1.56 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 aubergine
1 red pepper
red pepper
Fiery chilli flakes
1 garlic clove
15g fresh root ginger
1 soy sauce sachet (8ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
10g basil
basil (100%)
2 tbsp green curry paste
fresh garlic, fresh green chilli, fresh onion, fresh lemon grass, salt, fresh black galangal, fresh galangal, fresh kaffir lime peel, whole fennel seed, whole coriander, whole chilli pepper
50g solid coconut cream
white coconut kernal 100%
1 bag of roasted peanuts
roasted peanut 96%, rapeseed oil
130g brown rice
brown rice
  • Allergens highlighted by † (gluten, soya, peanut)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Thai Veg Curry

Add the rice, plenty of water (approx. 4x that of the rice) and salt (optional) to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until tender

Check occasionally and once done, drain and set aside until serving

2 Thai Veg Curry

Meanwhile, peel and cut the carrot(s) into thin strips

Cut the courgette(s) into bite-size pieces, discarding the ends

Cut the cherry tomatoes in half 

3 Thai Veg Curry

Heat a large wide-based pan (preferably non stick) with 1 tbsp (2 tbsp) of vegetable oil on a high heat

When hot, add the carrots and cook for 3-4 min, until starting to blister and brown around the edges

4 Thai Veg Curry

Once the carrots are browned around the edges, add the courgette and continue to cook for a further 4 min, until both are golden brown

Boil a kettle for the next step

Once the courgettes have coloured, add the tomatoes and cook for a further 3 min, until they've started to lose their structure

5 Thai Veg Curry

Meanwhile, combine the Thai green curry paste with the cornflour and 1 tsp (2 tsp) of sugar

Mix well with about 1 tbsp (2 tbsp) of boiled water, and stir to a thick paste 

Gradually stir in 150ml (300ml) of boiled water, until you get a smooth curry stock

6 Thai Veg Curry

Add the stock to the vegetables and cook for 2 min

Add the coconut milk and soy sauce, whisking to fully combine (don't worry if it has separated)

Turn the heat down to a simmer and cook for 5 min, until the liquid has reduced to the consistency of a very thick soup/ curry

7 Thai Veg Curry

Meanwhile, chop the basil finely (including the stalks)

Slice the spring onion(s) finely, discarding the root ends

Remove the curry from the heat and stir in half of the basil and spring onion


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Serve the curry with the drained brown rice

Garnish with the remaining spring onion and basil 


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