Thai Vegetarian Yellow Curry Roti

If you feel like something different for dinner, try making this Thai Roti with delicious veggie and plant-based mince filling.

In collaboration with Asian Inspirations featuring Valcom Yellow Curry Paste.


Prep Time: 35 mins
Cook Time: 35 mins
Yields: 4


  • Ingredients for Roti:
  • ½ tsp caster sugar
  • ½ tsp salt
  • ½ cup warm water
  • 270g cake flour or all-purpose flour (low protein)
  • 1 tbsp butter or ghee (including extra to coat)
  • 1 egg
  • cooking oil (for shallow frying)
  • Ingredients for Plant-Based Filling:
  • 1 tbsp cooking oil
  • 1 brown onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 Thai red chilli (finely chopped)
  • 3 tsp grated ginger
  • 2 tbsp Valcom Yellow Curry Paste
  • 300g plant-based mince
  • 2/3 cup water
  • 2 eggs
  • ¼ cup coriander leaves (finely chopped)
  • Ingredients for Ajat: (side dish)
  • ½ cup white sugar
  • ½ cup white vinegar
  • 1 tsp salt
  • 1 small cucumber (sliced into 5mm thick pieces and halved)
  • 1 red shallot (sliced)
  • 1 long red chilli (sliced)


  1. To Prepare Roti Dough: In a small bowl, dissolve sugar and salt in warm water. In a separate larger bowl, add flour and butter, and slowly pinch together with your fingertips rubbing the batter into the flour. Make a well in the centre and pour in a beaten egg and about 1/3 of the sugar and saltwater mixture. Stir in slowly with a spatula then continue pouring in the remaining water into the mixture until it forms a sticky dough. Slightly flour work surface with some flour and turn dough over. Knead dough for about 10 mins until smooth and elastic (you may use a mixer attached with the dough hook for this step). Divide dough into 6 equal portions and form them into balls. Coat each with some butter. Place into a lightly greased container, cover with plastic wrap and leave in the refrigerator to rest overnight.
  2. To Prepare Ajat: (Thai cucumber relish) Heat sugar, vinegar and salt in a small saucepan for 3-4 mins until sugar and salt have dissolved. Allow it to cool to room temperature. Place sliced cucumber, sliced shallot and chilli in a small bowl. Pour cooled vinegar mixture in and let it sit for 30 mins (this can also be done the day before).
  3. To Prepare Plant-Based Filling: Heat up cooking oil in a medium frying pan over medium heat. Add in onion and stir to cook for about 5 mins or until onion is soft or turned translucent (stir often to avoid burning). Add in garlic, ginger and chilli and continue cooking for 1 min. Add in Valcom Yellow Curry Paste and stir until well mixed. Toss in the plant-based mince and cook on high heat. Stir often until mince browns. Add in 2/3 cup of water and reduce to low heat letting the mixture simmer for about 15-20 mins until the water has completely evaporated. Season with salt and leave it to cool. Stir in beaten eggs and coriander and mix well.
  4. To Make Roti: Bring dough balls back to room temperature. Lightly coat work surface with some oil and take 1 dough ball and flatten with your palm or fingers until about 2mm in thickness. Repeat this process with each dough to avoid dough sticking on work surface. Place a portion of the plant-based filling in the centre of the flattened dough. Envelope fold to cover the filling. Place completed parcels on an oiled tray. Heat up a large frying pan and cooking oil up to 1cm up the side. Cook roti in batches for 5 mins on each side or until golden brown over medium heat. Drain excess oil on paper towel and cut when its cooled. Serve with ajat.

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