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Thai Vegetarian Red Curry

Easy and d4elicious vegarian curry
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Thailand
Servings 4

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
Keyword Curry, Thai food, Vegetarian