Thai Curry

Thai Curry

The secret of a mellow curry is the combination of coconut milk and curry paste. This recipe warms both body and mind.

20-30 min
4-6 Portions



1 pack Pulled Oats® Ginger or Nude
1 large potato
1/2 small sweet potato
1 garlic clove
1 onion
1 cm fresh ginger
6 tsp green curry paste
1 veg stock cube
400ml coconut milk
Fresh coriander and chili


  1. Cube and cook potatoes.
  2. Chop garlic clove and onion. Fry garlic clove, onion and grated ginger with cooking oil on medium heat until golden.
  3. Add potatoes and Pulled Oats®. Fry for 2-3 minutes.
  4. Add green curry paste, veg stock cube, coconut milk and chili.
  5. Cook on low heat for a couple of minutes.

Serve with Jasmine rice and garnish with fresh coriander and chili.