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How to Eat Alone Recipes

Spicy, Thai-ish Coconut Curry

Spicy, warming comfort food in the form of a Thai-inspired vegetable curry, as mentioned in Episode 3 of the 'How to Eat Alone' podcast by pyscotherapist, Helen Sproat. A good accompaniment for dancing around the kitchen on your own.
Spicy, Thai-ish Coconut Curry

by Julia Georgallis

3 weeks ago

Coconut curries, as Helen Sproat, guest on the 3rd episode of the 'How to Eat Alone' podcast, says are never boring. And it is true. You can pack a lot of different flavours into them, in fact I find it hard to replicate the same curry twice. Although it might seem like a bit of a faff to make an entire curry just for one, as there are so many different ingredients involved, I do think it's worth it. You can also double this recipe and keep half the curry paste back for another time. Here's a recipe for a warming, spicy vegetable coconut curry that Helen loves so much. It's definitely Thai inspired but is thoroughly inauthentic. Serve with rice and make sure you listen to Helen's 'dancing around the house alone' playlist whilst you're cooking it, which you can find here -



Time: 30 minutes

Faff Level: 5/10

Makes: Enough for one, but, depending on how hungry you are, there might be enough for leftovers lunch the next day. 


For the curry 

200 g roughly chopped vegetables - choose whatever you like, but just make sure they add up to about 200 g. 

200 g coconut milk (you can also use coconut cream to make this extra creamy)

For the curry paste 

Hand blender or blender 

1 small chopped spring onion 

1 finely chopped shallot

2 cloves of finely chopped garlic 

1/2 stick of lemongrass, chopped

1/2 a thumb sized piece of ginger, finely chopped

1/2 tsp cumin

tsp miso paste (this replaces shrimp paste or fish sauce that would be used in non vegetarian recipes. if you don't have miso paste, you can use soy sauce or any other type of vegetarian fish sauce replacement)

roughly chopped handful of coriander 

2 limes - juice and zest from one, keep the other as a garnish and also for an extra squeeze of lime to serve. 

chillis - it is hard to explain how many chillis to use as everyone likes different heat levels. For this curry, I used 3 small chillis, two birdseye and one cayenne. I left the seeds in and chopped them finely. This makes for a fairly spicy curry. To lower the spice level, perhaps use 2 small chillis, and de-seed them, as that's where they store all of their heat. If you do end up making a curry that is too spicy for your liking, add some sugar to the mix to tone it down. I also garnished my curry with a sprinkling of raw chillis for an extra kick. 

Salt and pepper to taste


1. Throw in all the ingredients for the curry paste and blitz in a blender or hand blender until smooth

2. Heat oil in a shall saucepan and add in the blended curry paste. Fry on a medium-high heat until it begins to sizzle, probably for about 3 minutes. 

3. Add in all the vegetables and coat in the curry paste for a further couple of minutes

4. Pour over coconut milk, bring to the boil, then simmer for 10 minutes. 

5. Whilst the curry is being cooking, boil 100 g rice. 

6. Once rice is cooked, drain and serve hot with curry. 

7. Garnish with extra coriander, lemon juice and zest, chillis and, to make it posh if you have it toasted desiccated coconut. 

8. If you have any leftover, keep it for the next day. My favourite thing to do with leftover curry and rice is to put it in a tortilla wrap the next day for lunch and make a curry and rice taco. 



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