Thai Southern Vegetable & Bean Curry

A punchy southern-style curry packed with long beans, bamboo, and pumpkin. Fierce, fragrant, and thick with fiber.

35 min3 servingsThai
Thai Southern Vegetable & Bean Curry — Thai recipe, finished and plated

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Ingredients

  • 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

  1. Cut the beans, squash, bamboo, and eggplant.
  2. Fry the curry paste in the oil until fragrant, then add water to make a broth.
  3. Simmer the squash until nearly soft, then add the beans, bamboo, and eggplant until tender, 15 minutes.
  4. 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.