Vegetable Forest Curry

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This is a thin, soupy curry with lots of fresh green vegetables and robust flavours. In the forested regions of Thailand, where it originated, it would be made using edible wild leaves and roots. Serve it with rice or noodles for a simple lunch or supper.


  • 600 ml/1 pint/ cups water
  • 5 ml


  1. Heat the water in a large pan. Add the red curry paste and stir until it has dissolved completely. Bring to the boil.
  2. Meanwhile, using a sharp knife, peel and finely chop the fresh galangal or root ginger.

  3. Add the galangal or ging