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  • Prep
    10 min
  • Total
    12 min
  • Serving

Thai Vegetable Curry


  • 60 ml (1/4 cup) coconut oil
  • 5 ml (1 tsp.) fresh ginger, minced
  • 1 garlic clove, minced
  • 1 onion, cut into thin strips
  • 30 ml (2 tbsp.) flour
  • 30 ml (2 tbsp.) red curry paste
  • 500 ml (2 cups) Dairyland 2% lactose free milk
  • 2 carrots, peeled and sliced on an angle
  • 1 red pepper, seeded and sliced into thin strips
  • 1 Chinese eggplant, sliced
  • ½ cauliflower, broken into florets
  • 500 ml (2 cups) spinach (or bok choy leaves)
  • Thai basil, for garnish
  • Jasmine rice, basmati rice, or rice noodles


  1. In a pan set over medium heat, sauté the ginger and garlic in the coconut oil for 1 minute.
  2. Add the flour and curry paste. Stir. Add the milk and bring to a low boil, stirring constantly (approximately 3 minutes).
  3. Add all the vegetables (except the spinach) and continue to cook 5 minutes. Add the spinach and cook 3 minutes. Serve on a bed of rice or noodles. Garnish with Thai basil.

Products in this recipe

Lactose Free Milk

Lactose Free Milk

Dairyland lactose-free milk has everything you love about milk, just without the lactose. It’s a delicious alternative that doesn’t taste like one.