Back to Recipe Menu

3 Step vegie curry & rice


  • Place 1 cup coconut milk with 1 cup stock, the curry paste, sugar and lime juice in a wok (or large heavy-bottomed pot). Whisk well and gently cook for about 10 mins to thicken, adding more coconut milk and/or stock if needed. Taste for seasoning and then stir in the coriander.
  • Briefly blanch the vegies in a large pot of boiling water. Then drain well and toss in the sauce.
  • Serve the vegies with plenty of sauce on a bed of steamed rice.


  • 1+ cup coconut milk
  • 1+ cup vegetable stock
  • 1 tbsp green curry paste
  • a pinch of brown sugar
  • a squeeze of fresh lime juice
  • 1-2 tbsp chopped fresh coriander
  • a selection of Asian vegies, prepared

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm