Found this in one of my books called 'Hot Food'- this is my version.


  • (Optional- 400g chicken thigh into cubes)

  • 1 x jar yellow curry paste

  • 2 x tablespoons peanut oil

  • 2 x can coconut cream

  • 1 x cup vegetable stock

  • 150g snake beans (cut into 3cm strips)

  • 150g fresh baby corns

  • 100g cauliflower (into small florets)

  • 2 x small zucchini (1cm slices)

  • 1 x slender eggplant (1 cm slices)

  • 1 x small can water chestnuts (sliced)

  • 1 x small red capsicum (1cm slices)

  • 2 x small carrots (sliced diagonally)

  • 1 & 1/2 tablespoons fish sauce

  • 1 x knob fresh ginger finely chopped (approx 1 Tsp)

  • 1 teaspoon soft brown sugar

  • Garnish with fresh corriander leaves and finely chopped red chilli if that floats your boat.


  • 1.

    In a wok, large heavy based pot or pan- heat oil on medium heat. Add curry paste and ginger- cook for 2 minutes.

  • 2.

    (I then added chicken until cooked through-optional) Add one can of coconut cream. Cook for 10 minutes. Add vegetable stock and remaining coconut milk, bring back to boil and simmer until liquid thickens a little (10-15 minutes). Stir in fish sauce, sugar and vegetables and simmer until vegetables are tender but still Chrispy. Garnish if that tickles your taste buds- serves a small boat load.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 632kj
  • Fat Total 57g
  • Saturated Fat 47g
  • Protein 9g
  • Carbohydrate 31g
  • Sugar 9g
  • Sodium 278mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Normally a very tasty vegetarian dish- but does work very well with chicken.

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