Vegetable Thai Red Curry Recipe
Thai red curry is very popular Thai dish that can be made in just 30 minutes! Vegetable Thai red curry is an exotic dish made with vegetables of your choice simmered in an aromatic coconut milk. Feel free to substitute veggie of your choice. Whatever you add vegetable Thai red curry still going to be your knockout dish.
Thai curries are super easy and quick to make. To make red Thai curry Thai red paste is used. I have used store-bought vegan Thai paste to make this curry. It’s easy, healthy, and a perfect light meal made in no time. Feel free to substitute veggie of your choice. Whatever you add vegetable Thai red curry still going to be your knockout dish. Red Thai Curry is my family comfort food, make it yours too. Give this easy recipe a try and Enjoy!
Step by Step Instructions with Photos
- Rinse and all the veggies into appropriate size and shape.
- Heat oil in a large pan and add shallots/onions, crushed garlic and ginger; sauté for 1 minute.
- Next add red bell pepper; sauté for more 1 minute.
- Add red Thai curry mix well to coat and sauté until fragrant, about 1-2 minute.
- Add carrot and broccoli florets; stir-fry for 2 minutes.
- Stir in ½ cup of water, to avoid the paste from scorching to the bottom.
- Add in remaining veggies; zucchini, squash, snow peas, baby corn and mix well.
- Add coconut milk and bring to the boil. Season with the sugar, salt, lime zest or lime leaves.
- Reduce the heat and simmer gently, stirring occasionally, for about 15-20 minutes until the vegetables have cooked to desired tenderness and the sauce should have reduced and thickened by this stage.
- Add and basil leaves and simmers for a minute.
- Serve hot in bowls with Jasmine rice or plain rice or rice noodles.
Recipe Card
Thai red curry is very popular Thai dish that can be made in 30 minutes! Veggie Thai red curry is an exotic dish made with veggies of your choice simmered in an aromatic coconut milk. It’s easy, healthy, and a perfect light meal made in no time.
- 1 medium Onion, halved lengthwise, then thinly sliced (or use 3 shallots)
- 3-4 pc Garlic cloves (grated/minced)
- 1 Tbsp. Fresh ginger (grated/minced)
- 1 small Red bell pepper (deseeded and chopped into chunks)
- 1 big Carrot (sliced thick)
- 1 small head Broccoli (cut into bite-size florets, parboiled)
- 1 small Zucchini (chopped into chunks)
- 1 small Yellow squash (chopped into chunks)
- ¾-1 cup Snow peas
- ¾-1 cup Baby corn (halved diagonally)
- 1 can/400 ml Coconut milk
- 1 Tbsp. Brown sugar (or to taste)
- 2 Tsp. Lemon zest/lime leaves/lemon juice
- ½ cup Basil leaves
- 2-3 Tbsp. Thai red curry paste
- 2 Tbsp. Coconut oil/sesame oil/vegetable oil
- Salt to taste
Rinse and all the veggies into appropriate size and shape.
Heat oil in a large pan and add shallots/onions, crushed garlic and ginger; sauté for 1 minute.
Next add red bell pepper; sauté for more 1 minute.
Add red Thai curry mix well to coat and sauté until fragrant, about 1-2 minute.
Add carrot and broccoli florets; stir-fry for 2 minutes.
Stir in ½ cup of water, to avoid the paste from scorching to the bottom.
Add in remaining veggies; zucchini, squash, snow peas, baby corn and mix well.
Add coconut milk and bring to the boil. Season with the sugar, salt, lime zest or lime leaves.
Reduce the heat and simmer gently, stirring occasionally, for about 15-20 minutes until the vegetables have cooked to desired tenderness and the sauce should have reduced and thickened by this stage.
Add and basil leaves and simmers for a minute.
Serve hot in bowls with Jasmine rice or plain rice or rice noodles.
- For vegetable Thai red curry you can use veggies of your choice and availability. Few options are Thai eggplant, bamboo shoots, cauliflower, asparagus, mushrooms, Tofu etc.
- I have mentioned Thai basil leave and lime leaves, if you find them, use them or for option use normal basil leave and lime zest.
- Red Thai curry paste: Look in the Asian section of the grocery store.
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