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Thai Vegetarian Red Curry

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

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

Equipment

  • chopping board, chopping knife, colander to wash vegetable
  • spice grinder and mortar and pestle for red curry paste

Method
 

  1. Wash and cut the vegetable to bite size
  2. Cook the jasmine rice or brown rice, if you wish to serve the curry with rice
  3. Heat oil in large pot, add the aromatics (garlic, shallots, ginger), red curry paste, stir till fragrant, around 3 minutes
  4. Add the Thai eggplants, stir fry for a few minutes till golden
  5. Add the bellpeppers, stir fry for couple of minutes
  6. Add the beans and cherry tomatoes, stir fry for a minute or so
  7. Add the kaffir leaves
  8. Add about 2/3 of the sugar and soy sauce
  9. Add the vegetable stock, deglaze the pot (make sure all the caramelized bits stuck at the bottom are released).
  10. 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).
  11. Serve immediately with jasmine rice or brown rice
Thai Red Curry paste
  1. 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
  2. Add lemongrass, galangal, cilantro roots (or stems), kaffir lime zest, white peppercorn and salt in mortar and pestle. Pound till fine paste
  3. Add the dried chilies, mix
  4. Add the garlic, shallots and pound until fine paste