Thai Southern Vegetable & Bean Curry
A punchy southern-style curry packed with long beans, bamboo, and pumpkin. Fierce, fragrant, and thick with fiber.
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Join HomecookedIngredients
- 300 g Long beans
- 300 g Kabocha squash
- 200 g Bamboo shoots
- 2 tbsp Red curry paste
- 20 g Thai basil
- 1 tbsp Neutral oil
- 150 g Eggplant (optional)
- 1 tbsp Fish sauce (optional)
Method
- Cut the beans, squash, bamboo, and eggplant.
- Fry the curry paste in the oil until fragrant, then add water to make a broth.
- Simmer the squash until nearly soft, then add the beans, bamboo, and eggplant until tender, 15 minutes.
- Season with fish sauce and finish with basil.
About Thai Southern Vegetable & Bean Curry
Thai Southern Vegetable & Bean Curry is a Thai lunch or dinner that comes together in about 35 minutes and serves 3.
Thai Southern Vegetable & Bean Curry: frequently asked questions
Is Thai Southern Vegetable & Bean Curry gluten-free?
Based on its ingredients, Thai Southern Vegetable & Bean Curry has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Thai Southern Vegetable & Bean Curry take to make?
About 35 minutes start to finish, but only around 13 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Thai Southern Vegetable & Bean Curry?
The core ingredients are essential, but you can leave out eggplant, fish sauce — they're optional and mainly there for extra flavor or finish.
How many servings does Thai Southern Vegetable & Bean Curry make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.