Thai vegetable curry

Thai vegetable curry




  • 500g potatoes (approx 3)
  • 2 tablespoons vegetable oil
  • 1 clove garlic, smashed and chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons masaman curry paste (I used Maesri brand)
  • 200g eggplant, diced (approx 1cm)
  • 300g pumpkin, peeled and finely diced
  • 3 teaspoons fish sauce
  • 2-3 kaffir lime leaves, slightly crushed
  • 1 tin coconut milk
  • 1-2 limes
  • ½ cup peas
  • 1/3 cup water
  • ¼ cup mint, shredded
  • 1-2 chillies (optional), sliced


Peel potatoes, cut into large cubes (approx1.5cm cubes) and place in a pot of cold water then bring to the boil. Simmer for 5 minutes, remove from the heat, strain water and leave to the side to cool.

Heat oil in a wok or large frying pan and add garlic, onion and curry paste.

Sauté for 3-4 minutes then add eggplant and pumpkin, making sure they are well covered with paste while cooking for a further 3-4 minutes.

Add fish sauce, cooked potato, coconut milk, lime leaves and half a lime (squeeze the juice in first); bring to a boil while stirring. Once boiling, reduce curry to a simmer and stir every five minutes for 20 minutes – this will prevent it sticking and burning.

In the last five minutes add peas and water, stir to combine.

Just before serving, sprinkle the curry with mint leaves. Serve with the rice.

Add extra chillies to adult portions.


  • I chose this curry paste (it has a yellow label) because it is quite mild and great for kids. However if you feel it is still too warm, simply add natural yogurt to their portion or reduce the amount of curry paste in your recipe.
  • When supermarket shopping for coconut milk, check the Asian brands in the Asian section of your supermarket – they are always 20-30 cents cheaper than the store brand coconut milk even when it’s on special.
  • When dicing your vegetables, remember the smaller they are, the faster they’ll cook – and never cut them bigger than the potato dice.
  • Leftovers of this curry make a great cold lunch the following day.
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

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