Thai Red Curry with Vegetables
Thai Red Curry With Vegetables is a quick and flavorful dish made with colorful vegetables simmered in a rich, creamy coconut sauce. It has a perfect balance of heat, spice, and freshness that feels comforting yet light. This curry is easy to prepare and works well for busy days. Serve it with rice for a wholesome and satisfying meal.
Ingredients
For the Curry
• 2-3 tbsp Thai red curry paste (homemade or store-bought for bold flavor)
• 1 can (400ml) of coconut milk for rich creaminess and spice balance
• 2 cups mixed vegetables (bell peppers, carrots, green beans, etc.)
• 1 medium onion, sliced for sweet depth
• 3 garlic cloves + 1-inch ginger, minced for aroma
• 1 tbsp vegetable/coconut oil for cooking
• ½ tsp salt (adjust to taste)
Optional
• 1 tbsp soy sauce/tamari for umami boost
• 200g tofu/paneer cubes for protein
• ¼ cup fresh basil/cilantro leaves for garnish
• 1 tbsp lime juice for a bright finish
Instructions
1. Wash and then chop all vegetables to similar sizes (try peppers, carrots, or zucchini).
2. Finely mince garlic and ginger
3. Open the coconut milk can for later use
4. Heat a pan over medium flame with 1 or 2 tablespoons of oil.
5. Sauté onions for 2-3 minutes until soft
6. Add garlic and ginger, cook 1 minute until aromatic.
7. Blend in the curry paste (2-3 tbsp) and let it cook for a couple of minutes.
8. Add a splash of coconut milk if the paste is too firm.
9. Pour the remaining coconut milk and mix well.
10. Simmer 2-3 minutes until lightly bubbling.
11. Add chopped vegetables, stir to coat
12. Maintain a gentle simmer with the cover on for 7-10 minutes until vegetables are safe to eat but still have a pleasant crunch.
13. Season with salt, 1 tbsp soy sauce, and lime juice
14. Add tofu/paneer if using, heat through 2-3 minutes.
15. Garnish with fresh basil/cilantro.
16. Serve hot with rice.
Notes
- Before dishing up, check the seasoning - sometimes extra lime juice, sugar, or salt brings everything into balance.
- Kick up the heat with extra red chili slices or additional curry paste.
- The curry thickens as it cools. Mix in a small amount of water or broth while warming up leftovers.
- You can keep leftovers refrigerated for three days, and they taste even better the next day.
- No fresh vegetables? Frozen ones will do just fine.
- Don't skip the fresh basil and lime - they make all the difference.
- Serve immediately for the best texture - the veggies stay crisper this way.