Thai Red curry with Vegetables | Thai Red Curry | How to make Thai curry | Recipe of Thai red curry with Vegetables with step by step instructions
A perfect recipe for weekend lunch/ dinner; this Vegan, Gluten free, creamy and flavorful Thai Red curry with Vegetables | Thai Red Curry is full of colorful vegetables, includes homemade Vegan Thai red curry paste, and 2 ingredient Homemade Coconut milk.
This recipe is totally customisable depending on what vegetables you have on hand, comes together under 30 minutes from start to finish and pairs well with Steamed rice.
Thai Red curry with Vegetables | Thai Red Curry, homemade is the best
I would say you will forget ordering from restaurants when you will make your own Thai curry at home.
This classic dish is bursting with flavour and takes only few minutes to assemble if homemade Thai red curry paste is ready with you in the fridge.
Few days ago I shared the recipe for homemade Thai Red Curry Paste and coconut milk and here is the recipe for Red Thai Curry using same curry paste and coconut milk.
Feel free to use your choice of veggies, I used Zucchini, mushrooms, carrots, bell peppers, broccoli and American corn.
It’s rich, warm, comforting, and perfect for cold winter or rainy days. Though it’s slightly rich because of thick coconut milk, but it’s full of vegetables so it doesn’t feel too indulgent.
Notes
1. To make this curry use full-fat coconut milk for its richness and you won’t regret it!
2. Stirring in just a little bit of sugar adds tons of complexity.
3. You can use readily available store-bought Thai red curry paste.
4. Use vegetables which are easily available and of your liking, as long as you slice them about the same size to cook them evenly.
Recipe Card 🔽
Thai Red curry with Vegetables | Thai Red Curry
Ingredients
- 1 tablespoon coconut oil/ olive oil/ Sesame oil
- 1 tablespoon fresh ginger
- 1 onion
- 4 garlic cloves
- 1 cup yellow, red and green bell peppers
- 1 carrot
- 1 small zucchini
- 10 Button Mushrooms
- 1 cup Broccoli florets
- 1/4 cup Boiled American corn
- 50 grams tablespoons Thai red curry paste
- 400 ml 2 cups coconut milk
- ½ cup water
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons fresh lime juice
Instructions
- Heat a large wok/kadai, add oil. Add the chopped ginger, garlic and cook until fragrant, while stirring continuously.
- After that add the finely chopped onion and saute until the onion has softened and is turning translucent.
- To this add carrots first then brocolli, as it would take little longer to soften. Cook until little soft.
- Add remaining veggies and saute everything for about 5 more minutes, stirring occasionally.
- Then add the homemade Thai red curry paste and mix thoroughly and further cook for 2 minutes.
- Add salt, sugar and soya sauce to taste. Bring it to a simmer on low heat.
- Also add the 2 ingredient Homemade Coconut milk and water in the last, and stir well to combine.
- Keep the flame low and cook until the peppers, carrots and zucchini have softened to your liking, about 5 to 10 minutes, stirring occasionally.
- If you prefer a thick consistency curry then add less water then mentioned.
- Switch off the heat and add lemon juice and garnish with basil leaves.
- Serve the piping hot curry with steamed rice or noodles.
Notes
Step by step instructions and pictorial presentation to make Red Thai curry
Heat a large wok/kadai, add oil. Add the chopped ginger, garlic and cook until fragrant, while stirring continuously.
After that add the finely chopped onion and saute until the onion has softened and is turning translucent.
To this add carrots first then brocolli, as it would take little longer to soften. Cook until little soft.
Add remaining veggies and saute everything for about 5 more minutes, stirring occasionally.
Then add the homemade Thai red curry paste and mix thoroughly and further cook for 2 minutes.
Add salt, sugar and soya sauce to taste. Bring it to a simmer on low heat.
Also add the 2 ingredient Homemade Coconut milk and water in the last, and stir well to combine.
Keep the flame low and cook until the peppers, carrots and zucchini have softened to your liking, about 5 to 10 minutes, stirring occasionally.
If you prefer a thick consistency curry then add less water then mentioned.
Switch off the heat and add lemon juice and garnish with basil leaves.
Serve the piping hot curry with steamed rice or noodles.
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Regards❤️
Lata
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I have come across many of the Thai Red Curries but this is the simplest and yummiest of all so far. You have made it beautifully and cooked with all love.
Thank you Shailender.
Thai red curry with vegetables look super delicious and as you said this is definitely easy to prepare at home. Perfect curry to pair with plain rice.
Yes it’s indeed an easy way to make red thai curry at home with all homemade ingredients and some pre preparation. Thanks Amrita.
Thai Red Curry with vegetables looks so inviting. Love how creamy it looks. Would love to have the colourful curry with some rice. Beautiful click too Lata.
Thanks Mayuri.
This Thai Red Curry with Vegetables is indeed quite an easy one that can be cooked with locally available ingredients. I too am quite fond of it. Love to have Thai Red Curry with steamed rice. Good presentation!
Thanks Neha. It’s indeed an easy recipe.
I love the idea of thai red curry for dinner. What curry paste brand do you pick? the curry colour is so beautiful.
Hi Seema i have used homemade Thai curry paste and homemade coconut milk for making Red Thai curry.
Thai red curry with vegetables looks inviting ! the click looks so hearty, i would love to enjoy it as such, superb color on the curry!!!
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