BC Inspired Thai Vegan Curry

BC Inspired Thai Vegan Curry

BC Ag in the Classroom Chef Randle


  • 1/4 cup Canola Oil
  • 1 Onion, large, diced
  • 2 Garlic Cloves, minced
  • 2 tbsp Ginger, minced
  • 2 tbsp Lemongrass, minced*
  • 1 cup Red Bell Pepper, julienned (1 large)
  • 2 cups BC Squash, peeled & diced into 3/4 inch pieces
  • 1 cup BC carrot, grated (2 carrots)
  • 3 cups BC Cauliflower flourettes
  • 3 cups BC potato, peeked and diced into 3/4 inch pieces
  • 1- 4 tbsp Red Thai Curry Paste
  • 1 400 ml Coconut Milk
  • 1 400 ml Coconut Cream
  • 3 Kafir Lime Leaves (optional)
  • 1 1/2 cups BC Kale, julienned
  • 1/4 cup Cilantro, fresh
  • 1/4 cup Thai Basil, julienned
  • Sea Salt
  • Lime Wedges
  • Jasmine Rice, cooked



  1. In a 7L Dutch oven or large pot, heat canola oil and sauté the onion until soft (about 4 minutes).
  2. Add aromatics of garlic, ginger, and lemongrass and sauté for one minute.
  3. Add red pepper, carrot, BC cauliflower, BC potatoes and BC squash and continue to cook for two minutes.
  4. Stir in curry paste and stir for one minute.
  5. Pour in coconut milk and cream. Stir until combined. Add Kafir lime leaves. Bring to a boil, reduce to medium heat, and simmer for 8 – 10 minutes or until sauce has thickened.
  6. Turn off the heat and add lime juice, BC kale, cilantro, and fresh Thai basil. Stir in and adjust the seasoning with salt.
  7. Serve hot over cooked jasmine rice and top with fresh lime wedges.


  • While fresh is always best, if you want to use the bottled puree, cut the amount in half.

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