This no fuss Thai vegetarian curry is big on flavour, high in fibre and loaded with goodness. To save you time, this recipe uses a ready-made yellow curry paste, coconut milk and a load of colourful winter veg. Served with nutty brown rice, this is healthy, comfort food.

30 Minutes. Vegetarian. Perfect for meatless Monday.

Serves 2.

1 medium carrot
4 baby corn
8 button mushrooms
1 small broccoli
2 tablespoons yellow curry paste
1 tin coconut milk  (400g)
2 tablespoons fish sauce
1 cup brown rice

Cook rice
Place rice in a medium sized pot with 2 cups cold tap water and bring to the boil. 
When the water starts to boil, reduce to a simmer and cover. Simmer for 25 minutes 
or until all the water has been completely absorbed.  Remove from the heat, cover and let stand for a further 5 - 10 minutes until done. Fluff with a fork.

Prepare ingredients
Halve the carrot and cut into 0.5cm half moons. Halve the baby corn lengthways.
Quarter the mushrooms and trim the broccoli into small florets.

Cook curry
Heat a medium sized saucepan with a lid to medium heat with a drizzle of olive oil.
Add the curry paste and sauté for 30 seconds and then add 1/2 tin coconut milk. Cook for 2–3 minutes. Add the fish sauce and a pinch of sugar (optional / not provided). Stir well. Add vegetables and bring to the boil. Reduce heat, cover and simmer for 7 - 8 minutes. Remove pot from heat.

To serve
Place rice into bowls and ladle over the curry.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

September 07, 2016 by Timothy Ryder
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