Perfect for a spicy dinner with friends.  Recipe serves 4, so please adjust quantities to suit.


Thai yellow vegetable curry


  • Curry paste
  • 2 white onions
  • 2 lemongrass stalks, peeled and chopped
  • 8 garlic cloves
  • Handful coriander
  • 2 inch piece of ginger
  • 5 dried or fresh kaffir lime leaves
  • 2 tsp ground coriander seeds
  • 1 tsp turmeric
  • 2 tbsp olive oil


  • 1 lemongrass stalk
  • 1 tbsp coconut oil
  • 3 heaped tbsp curry paste
  • 2 400ml coconut milk (1 regular, 1 light)
  • 100g green beans or sugar snap peas
  • 100g baby asparagus
  • 8 sweet basil leaves, shredded
  • Tamari soy sauce to taste


To make the paste – whizz all the ingredients in a blender until smooth, adding water to make a thick but pourable paste.

To make the curry – peel and bash the lemongrass stalk and chop finely. Heat the coconut oil and sauté the lemongrass over a low heat for a couple of minutes, add the curry paste and sauté for a further couple of mins.

Add the regular coconut milk (400ml) and aubergine slices and simmer for 5 mins. Add the pepper and continue to simmer.

When the aubergine is cooked add the sugar snap peas/beans, asparagus and tomatoes and add enough of the light coconut milk to make the consistency you like (Alli Goldbold, the in:spa nutritionist that created this recipe, uses half the can when she prepares this curry) and cook for a few more minutes until the veggies are just tender. Stir in the basil and tamari to taste.

Serve with brown basmati rice.  Try adding lime zest and chopped coriander to the rice.