Vegetable curry with Thai basil from Recipes from the Herbalist's Kitchen: Delicious, Nourishing Food for Lifelong Health and Well-Being (page 118) by Brittany Wood Nickerson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumber raita with dill and black mustard seeds

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red chiles of your choice for Thai red chiles, and basil for Thai basil. See recipe for seasonal variations.

  • tmjellicoe on February 07, 2020

    Family favourite! I’ve used a variety of vegetables (clean out the fridge) to success. I have substituted dried basil when fresh is out of season (add in with coconut milk) and it was delicious. I’ll add root veg in at the beginning, sautéing with onions, and soft veg 10 mins before serving as I don’t enjoy mushy zucchini and eggplant and the 20 min cook time was too much for them. Two/three kids don’t like spice so I don’t add Thai chilies.

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