Thai curry with oats

Thai Curry with Oats Recipe

Thai Curry with Oats can be made fiery hot, but this recipe has the heat but just enough so you can digest it. One of my favorites from the Thai cuisine is the curries be it penang, red, masaman or green. I simply love all of them and have it along with hot steamed rice. 

Cooking time
40 min


    For Thai Curry Red Paste


    • 1 dried whole chilies
    • 1/4 teaspoon coriander seeds
    • 1/4 teaspoon whole black pepper
    • 1 stalk of lemon grass, finely chopped with outer leaves discarded
    • 1 red serrano chillies, finely chopped
    • 1-1/2 inch piece of galangal (or ginger root)
    • 1 garlic cloves
    • 1 stalks of spring onions, roughly chopped (with leaves)
    • 4-5 basil leaves, roughly chopped (or Kaffir lime leaves or thai basil)
    • salt to taste (a little extra if you want to preserve for longer)


    For Thai Curry Rice


    • 200 ml unsweetened coconut milk
    • 80 grams peppy tomato oats
    • 1 recipe of red curry paste
    • 1 cup of broccoli florets
    • 1/4 cup sliced Carrots
    • 1/4 cup bamboo shoots rinsed, drained and sliced (tinned variety)
    • 1 yellow onions coarsely chopped
    • 1 cup water or vegetable stock
    • 1 teaspoon palm sugar
    • Salt to taste
    • 1 teaspoon oil
    • chopped corianders leaves or basil leaves or kaffir lime leaves

How to make Thai Curry with Oats


    • To make the Thai Red Curry Paste Recipe, we will first soak the dried red chillies in warm water until softened, about 20 minutes. Once soaked, strain and set aside
    • In a small skillet, roast the coriander seeds and whole pepper for a few minutes until fragrant. Turn off the heat and allow it to cool
    • In a mini food grinder, finely grind all the ingredients into a smooth paste adding a few tablespoons of water whenever required
    • The red curry paste should be thick and not watery. The Thai red curry paste can now be used in a variety of ways, like soups, vegetable curries, pad thai and many more recipes
    • The Thai Red Curry Paste stores well in the refrigerator for about a couple of weeks or in the freezer for about 6 months
    • Heat 1/2 teaspoon oil in a pan and stir fry the onions, broccoli, and carrots on high heat for a few minutes until steamed, yet crisp. Turn off heat and set aside
    • Pour the coconut milk, oats, water, curry paste, sugar, salt in a saucepan and mix well. Turn on the heat and bring the curry to an active boil
    • Add the stir-fried vegetables and allow it to simmer stirring occasionally until the curry thickens a bit about 10 minutes
    • Transfer to a serving bowl and sprinkle with cilantro/basil/kaffir lime leaves and serve hot with steamed white rice

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Apr 07, 2016

Average: 4 (1 vote)

This looks quite delicious. I am always ...

This looks quite delicious. I am always excited about new vegetarian foods. This is great.

Aug 21, 2015

Average: 4 (1 vote)
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