Thai Curry

Preparation: 35 minutes

Serves: 4


  • ½ Brown Onion
  • 2 Tsp grated ginger
  • 3 Garlic gloves
  • ½ Stalk lemon grass
  • ¼ Tsp curry powder
  • 1 Tsp coriander
  • 1 Tsp paprika
  • ½ Tsp cumin, ground
  • 1 Tsp gram masala
  • ¼ Tsp cinnamon
  • ½ Tsp chilli flakes
  • 1.5 Cans coconut milk
  • 1 Can diced tomatoes
  • 250g Rainbow Stir fry mix Coles or Woolworths
  • ½ lime
  • 1 Handful green beans
  • 1 Cauliflower head
  • 4 Tbsp crushed peanuts


  1. Preheat the oven to 180 degrees. Cut cauliflower into small florets, coat in olive oil, salt and pepper and bake for 15-20 min.
  2. In a large saucepan, heat 1 tbsp of olive oil over medium heat. Add the onion, stirring often, until the onion has softened and is turning translucent. Next add the garlic and ginger and cook until fragrant. Then add in spices and finely sliced lemon grass, stirring continuously.
  3. Add the coconut milk, diced tomatoes and sweet potatoes and cook for 10-15 minutes or until sweet potato has softened. Then add in the rainbow stir fry mix and beans and cook for a further 5 min.
  4. Lastly stir in lime juice and a tsp of coconut sugar if needed. Taste with salt and pepper and serve with rice, crushed peanuts, baked cauliflower, and fresh coriander