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Thai Red curry with Vegetables | Thai Red Curry

A perfect recipe for weekend lunch/ dinner; this creamy and flavorful Thai Red curry with Vegetables | Thai Red Curry is full of colorful vegetables
⁣This recipe comes together in under 30 minutes from start to finish and pairs well with Steamed rice.
Course Main Course
Cuisine Thai
Keyword How to make Thai red curry, Red Thai curry paste, Thai red curry, Thai red curry with vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Lata Lala

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

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.