Vegetable Thai Red Curry
Make this Thai red curry from scratch at home for a simple and delicious mid-week meal ready in just 25 minutes! Packed with flavor and yet super customizable - this version is a nutrient-dense Thai vegetable curry. Plus, with a red curry paste made from scratch, you'll never want to buy pre-made sauce again!
- 1 red pepper
- 1 yellow pepper
- 1 Bok choy
- baby corn
- Thai green eggplant
- sugar snap peas
- 1 lime
- 1¾ cup coconut milk homemade or canned
- Thai basil
- 2 Tbsp Thai red curry paste (see blogpost for ingredients)
- 2 Tbsp coconut oil
- 1 Tbsp fish sauce or soy sauce for a Vegan option
- ½ tsp coconut sugar or brown sugar or maple syrup
- ½ cup water optional
First, prepare the curry paste. If you have some in the fridge, then this is ready to use immediately. If it's in the freezer, however, then take it out to thaw for a bit first. Alternatively, If making it from scratch, this can be done in just 5 minutes following the instructions on this post.If you're serving this curry alongside fluffy jasmine rice (all steps on that post), then you'll want to start cooking this immediately too so it can cook/steam alongside the rest of the recipe.
Next, prepare your vegetables. Slice the peppers and Thai aubergines to begin. You can cut them into pieces as thin/thick as you prefer - though remember that this will affect their cooking time.
In a large pan, heat up the coconut oil and red curry paste for a minute, mixing them lightly. Then add the vegetables. Stir fry the veggies for 3-4 minutes to begin to soften them. Then add the coconut milk and water (or stock).Add the remainder of the ingredients and cook for a few more minutes until all the veg has softened.
Taste the curry and adjust any ingredients if needed - add a little extra curry paste if preferred, lime juice for extra tang, coconut sugar for sweetness, etc.
Once ready, remove from heat and serve alongside the jasmine rice - enjoy!
How To Store
Any leftovers can be stored in an airtight container in the fridge for between 3-5 days.I haven't tried to freeze leftover - though I imagine it would work depending on what vegetables you use. You may need to add a touch more curry paste or stock/coconut milk when thawing for consistency.
- For a lighter meal, feel free to add some vegetable stock in place of some of the coconut milk.
- Feel free to use a can of coconut milk or homemade coconut milk for this recipe.
- To bring down the cooking time of this recipe, you can use a variety of quick-cook veggies (or frozen veggies). You could also use microwave grains/rice for a meal that's ready in practically 10 minutes.
- For added protein, feel free to add chickpeas, homemade tofu, or your favorite protein of choice.
- The vegetables: I've suggested a few vegetables that work well for this red curry, Thai flavor included. However, there are tons of different veggies that you can use within this curry. Some options include; sweet potato, butternut squash, eggplant, zucchini, baby corn, mange tout, cauliflower, green beans, etc.
- To easily adjust this recipe for different spice levels - you can add red pepper flakes, thinly sliced chili, or a glug of chili oil to the plates of those who like extra heat.
Serving: 1Portion | Calories: 308kcal | Carbohydrates: 17g | Protein: 7g | Fat: 27g | Saturated Fat: 23g | Sodium: 669mg | Potassium: 1079mg | Fiber: 5g | Sugar: 7g | Vitamin A: 15407IU | Vitamin C: 258mg | Calcium: 333mg | Iron: 5mg