There are days when you feel feverish from the inside, and the thermometer reads the temperature just fine! These are the moments when you want to devour a subtle flavoured warm cup of soup that heals you from within. It is almost like consuming a magic potion that can soothe and fix you. In today's blog, we are going to discuss a very special and heartwarming recipe with you all. 

The base of this dish is that and what makes it special is the Indian touch that it has. This Indo-Thai Curry tastes perfect with a bowl of warm cooked rice. The curry is cooked in rich coconut milk and is flavoured with vegetable stock, salt, ginger, garlic, paprika, basil, other dried herbs and cheese. 

By now, you know most of the ingredients, but now let us discuss the recipe in detail. To make it easy for you to follow, you can refer to the video given down below!

Veg Indo-Thai Curry Recipe

You must be thinking about what is so "Indo" about this dish if the base of the dish is coconut milk - an ingredient which is quite frequently used in almost every other Thai dish. 

The spices used in this recipe will give an Indian touch to this dish and along with it, the way you're going to prepare this dish is something that will make it INDIAN!

Let's have a look ingredient and how to make them.

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serving: 4People

Calories: Approx 347kcal

Course: Main Course


  • 2 tsp Olive Oil
  • 1 tsp Garlic chopped
  • 1 tsp Ginger chopped
  • 1/2 tsp Asafoetida / Hing
  • 1 Onion chopped
  • 1/4 cup Carrot chopped
  • 1/2 cup Mushrooms (options)
  • 1/2 cup Spinach
  • 1/2 cup Broccoli florets
  • 1/2 cup Sweet corn
  • 1 cup Coconut milk
  • Salt to taste
  • 1/2 tsp Vasant Masala Red Chilli Powder
  • 1/2 tsp Vasant Masala Turmeric Powder


  • Add oil to a pan. Temper the oil with asafoetida followed by frying your finely chopped ginger and garlic in it. You can also alter it with ginger garlic paste but it is always good to have some bite to your food. 
  • Now add onions and lemon leaves to the pan. 
  • Add the finely diced carrot.
  • Cook for a minute after adding the mushroom.
  • Include sweet corn, broccoli, and spinach.
  • Add water and coconut milk.
  • Add salt, red chilli powder, and turmeric powder. Cook for 2 minutes.
  • Serve it with boiled rice and top it with chopped raw onion and garnish it with coriander leaves.

We hope you enjoyed making this recipe with Vasant Masala Delicious Spice Range. Enjoy Making and Happy Eating!