Thai basil coconut curry


Serves: 2 people

  • 1 bunch Infarm Thai Basil
  • 1 bunch Infarm Cilantro (optional)
  • 3 large tomatoes
  • 1/2 inch (1 cm) ginger
  • 1 onion
  • 5 garlic cloves
  • 2 tbsp red curry paste
  • 2 cups (500 ml) coconut cream
  • 1 pumpkin, peeled and diced
  • 1 small broccoli, broken into florets and stem peeled and diced
  • 8.8 oz (250 gr) vermicelli noodles
  • 1 lime


Pulse Infarm Thai Basil stems, Infarm Cilantro stems (if using), tomatoes, ginger, onion, garlic, curry paste, and coconut cream to a smooth liquid, 2 mins.

Simmer in a medium pot, stirring occasionally until the mixture is slightly thickened, 15 mins.

Add vegetables and pour in enough water to cover. Bring to a simmer and cook, stirring occasionally, until vegetables are soft but crisp.
Cook rice noodles in boiling water, 3 mins. Strain and rinse.
Spoon curry over the rice noodles and top with Infarm's Thai Basil leaves and Cilantro. Serve with lime wedges and hot chilli peppers.


Keep your leaves fresh in 2cm (1 inch) of water and plenty of light.


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