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Thai curry


Bereiding zonder Thermomix

Peel the potatoes and cut them into small cubes. Remove the ends of the green beans and cut them in half. Steam the potatoes and beans until al dente. Chop the onion finely and cut the pak choi into pieces. Take a wok and heat the sesame oil in it. First fry the onion, then add the curry pasta and stir. Next add potato cubes and green beans and fry them briefly. Then add the pak choi and the crumbled vegetable stock, stir and pour over the coconut cream and a dash of water. Let simmer for a few minutes with the lid on the wok. Cut the tofu or chicken into pieces and bake them in a separate pan until golden brown, season with salt and pepper, then place them with the vegetables, let them cook gently for a few more minutes. Season with soy sauce and finish with chopped chives or cilantro.


Homemade currypaste

Peel 2 onions and 8 cloves of garlic. Cut these into pieces. Peel a 4-inch piece of ginger and cut it into pieces. Remove the white heart from 2 stalks of lemongrass and cut it into pieces. Clean 4 green chilies and remove the seeds if you want a less spicy curry paste. Grate the zest of 1 lime. Put all these ingredients together with 25 grams of fresh coriander, ½ teaspoon of ground coriander, 1 teaspoon of cumin powder, 1 teaspoon of turmeric powder and 1 tablespoon of fish sauce in a food processor. Puree everything. Add as much oil (sunflower/arachide) until you have a peanut butter-like consistency.

If you don’t use fish sauce, add some salt.

Store the curry paste in a spotless jar in the refrigerator (about 2 weeks). Or freeze it, in small portions. Use a few tablespoons of the curry paste to make a curry.


Serves 4
  • 1 onion
  • 200 g green beans
  • 300 g potato
  • 1 pak choi
  • 4 tbsp sesame oil
  • 1 vegetable stock cube
  • 2-3 tbsp Thai curry paste
  • 400 ml coconut cream
  • 200 g tofu or 1 chicken fillet
  • dash of lemon juice
  • dash of soy sauce
  • 1 tbsp finely chopped chives or cilantro