This Thai Vegetable Red curry is such a delicious and flavorful dish, and really simple to make. There’s no shame to use store-bought red curry paste, you can control the spiciness by adjusting the quantity of red curry paste. In this recipe, 2 tablespoons of the red curry paste would make a medium spicy dish. I’m using this brand of Thai Red Curry Paste (which can keep well in the refrigerator), but note that it contains a small amount of shrimp paste
There are other brands of vegetarian Red Curry Paste like this vegan red curry paste. You could also make a vegetarian Thai Red Curry Paste from scratch (see recipe below).
This Thai vegetarian red curry recipe is very flexible, you can substitute other vegetables such as mushrooms, squash, bamboo shoots etc. but try to pick different textures and colors to make the dish more visually appealing and delicious.
Thai Vegetarian Red Curry
Equipment
- chopping board, chopping knife, colander to wash vegetable
- spice grinder and mortar and pestle for red curry paste
Ingredients
- 1-1/2 cup coconut milk
- 2 tbsp Thai red curry paste – See recipe or store bought
- 1 tbsp tomato paste (optional – to enhance the red color and taste)
- 1 inch chopped ginger
- 1 medium chopped shallots
- 3 cloves chopped garlic
- 2 tbsp soy sauce
- 1 cup vegetable stock
- 2 tbsp palm sugar, crushed
- 1 cup long string beans or snap peas beans
- 1 cup red, yellow, orange bell pepper
- 1/2 cup cherry tomatoes
- 1 cup small Thai eggplants
- 1 cup Thai basil
- 4 Kaffir leave, center vein removed, thinly sliced
- 1-1/2 tbsp neutral oil
- 1/2 lime, juiced
- 3 cups cooked jasmine rice
Thai Red Curry paste
- 7 medium dried chilies, seeded
- 1/4 cup chopped shallots
- 3 tbsp chopped garlic
- 3 tbsp chopped lemongrass
- 2 cilantro roots (or use 8 cilantro stems)
- 1 tsp kaffir limes zest
- 1 tbsp chopped galangal
- 1 tsp salt
- 1/4 tsp white peppercorn
Instructions
- Wash and cut the vegetable to bite size
- Cook the jasmine rice or brown rice, if you wish to serve the curry with rice
- Heat oil in large pot, add the aromatics (garlic, shallots, ginger), red curry paste, stir till fragrant, around 3 minutes
- Add the Thai eggplants, stir fry for a few minutes till golden
- Add the bellpeppers, stir fry for couple of minutes
- Add the beans and cherry tomatoes, stir fry for a minute or so
- Add the kaffir leaves
- Add about 2/3 of the sugar and soy sauce
- Add the vegetable stock, deglaze the pot (make sure all the caramelized bits stuck at the bottom are released).
- Add the coconut milk, stir till boiling. Add the basil leaves and kaffir leaves. Add the lime juice. Adjust seasoning (add remaining sugar and soy sauce if needed).
- Serve immediately with jasmine rice or brown rice
Thai Red Curry paste
- Cut the dried Thai chili, and remove the seeds. If you can only find small dried chili, use only 3 or 4 as they are much spicier. Crush the chilies in spice and coffee grinder
- Add lemongrass, galangal, cilantro roots (or stems), kaffir lime zest, white peppercorn and salt in mortar and pestle. Pound till fine paste
- Add the dried chilies, mix
- Add the garlic, shallots and pound until fine paste
This recipe is so delicious and quick to make. As in many Asian dishes, the most time consuming part is in the prep (washing and cutting the vegetables). I hope this Thai red curry recipe will become your family favorite!
Since you got (or made) some Thai Red Curry paste for this recipe, you could use it for the Asian Vegetarian Squash Soup, which is my fiancé’s all-time favorite soup!
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