Red Hot Vegetable Thai Curry

Posted on March 5, 2024

Red Hot, Vegetable Thai Curry

It’s coming up to that time of year, when the weather cools and our desires for warming dishes heats up. Make the choice a healthy one with a feel-good favourite, from Flex’s very own yoga-detox guru, Michelle Ricaille.

Serves 4
Prep Time: 30mins
Cooking Time: 30mins

Main Ingredients:

1 zucchini, chopped

2 carrots, chopped

1/2 red pepper, chopped

1/2 yellow pepper, chopped

1 cup small cauliflower heads

1/2-1 mini Japanese pumpkin, cubed (can eat with or without the skin)

4-5 tablespoons of soy sauce or Braggs soy sauce Alternative or Tamari

400ml of coconut milk

Juice from 4 limes

1 – 2 red chillies, finely chopped (depends on how spicy you like it)

2 tablespoons of grapeseed oil

20 grams of fresh basil

1-2 tsp of brown sugar (depends on taste)

Brown rice or jasmine rice to serve.

Sauce Ingredients

2-3 red chillies

1 lemongrass, chopped

3 shallots, chopped

1/2 red pepper, chopped

Juice of 1 lime

20g of coriander stalks

Grated thumb-size of ginger

2 garlic cloves

1 tsp of ground pepper

1 tsp ground coriander


1. Whizz the paste ingredients in a food processor. Marinate the pumpkin in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.

2. Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the zucchini, carrots, cauliflower and peppers and cook for 10 mins until almost tender.

3. Drain the pumpkin, pat dry, then fry it in the remaining oil in a small pan until golden.

4. Add most of the basil to the curry, then season with the sugar, remaining lime juice, soy sauce and pumpkin and heat through. Scatter with sliced chilli and basil and serve with jasmine rice or brown rice.

This amazing recipe is brought to you by our friends at

Flex is dedicated to better, healthy, stronger you. To learn more about Flex’s dedicated classes at both Island South and Central Hong Kong, please visit our website here.

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