Red Thai Vegetables


Prep Time: 7M
Cooking Time: 12M
Serves: 3

Perfect as a side, or as a main with rice or noodles.



  1. 300g cocoa beans
  2. 200g courgettes
  3. 200g red pepper
  4. 300g small mushrooms (button mushrooms are best, followed by oyster mushrooms or shiitake mushrooms).
  5. 6 tbsp peanut oil
  6. 400 ml coconut milk
  7. 100 ml vegetable stock
  8. 80g red curry paste
  9. Sea salt and black pepper, freshly ground
  10. 1 bunch of Thai basil

Perfect as a side, or as a main with rice or noodles.


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  • Wash the beans and cut into 4 cm pieces. Cook in saltwater until tender. Then drain and rinse immediately under cold running water.
  • Wash the courgettes and cut into 2 cm dice. Wash the red pepper, remove the seeds and cut into 2 cm dice. Clean the mushrooms, remove any traces of soil and cut the ends.
  • Heat the peanut oil and sweat the red pepper, mushrooms and courgettes for 3-4 minutes. Drain in a sieve.
  • Meanwhile mix the coconut milk with the vegetable stock and the curry paste and bring to the boil.
  • Add the vegetables and cook for another 5 minutes. Add salt and pepper, to taste. Serve with basmati rice with herbs (recipe on p136) and the finely chopped Thai basil.

Tip: you can also add freshly ground ginger.





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