Thai temple curry

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Prep time:

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Serves: 4

By grassychops



  • 1 tbsp olive oil

  • 1 stock cube

  • 400g potato sliced

  • 1 tin chopped tomato

  • 66g coconut cream

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 6 cloves garlic crushed

  • 1 tin chickpeas drained and rinsed

  • 1 tbsp black peppercorns

  • 1 handful basil leaves and stalks separated

  • 400g carrot sliced

  • 1 handful coriander stalks chopped

  • 1 red chilli finely sliced (optional)

  • 1 tsp medium chilli powder


  1. Blitz the coriander stalks, black peppercorns and garlic cloves in a food processor together to form a paste. Fry in a medium heat saucepan, then add the spices.
  2. Stir, then add the potatoes, followed by the carrots. Fry on a low heat for a few minutes, being careful not to let the spices burn.
  3. Pour over some cold water - just enough to cover the carrots. Put a lid on until carrots are soft.
  4. If you have used fresh chilli, then chop the basil stalks finely and add the tin of tomatoes.
  5. When potatoes are soft, add the crumbled stock cube and drained chickpeas. Heat through.
  6. Add the creamed coconut, followed by chopped basil leaves.
  7. Season, then allow to cool for a few moments before serving.

Handy Hint

The basic paste is fine to be kept in the fridge or freezer. Serving suggestion: you can also add some cherry tomatoes in towards the end, so they're nice and soft when serving.

Additional Information

  • Make Ahead

  • thai

  • Main Course

  • Low fat

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • grassychops 29/02/12 11:35

    Made this up, so its not really from a thai temple, and the quantities might need tweaking to taste. The combination of tomatoes, coconut and basil is wonderful. You can add more chili powder and fresh chili to make it spicy.