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Bowl of Thai Red Curry with vibrant vegetables and aromatic sauce

Vegetarian Thai Red Curry

A delightful vegetarian dish featuring a colorful mix of vegetables simmered in rich coconut milk and Thai red curry paste, perfect for a wholesome meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon olive oil A healthy fat that enhances flavor.
  • 1 small white or yellow onion Offers a sweet base for the curry.
  • 1-2 pieces dried red chili For a hint of heat and earthy aroma.
  • 1 tablespoon grated ginger Provides a zesty and warming note.
  • 1 tablespoon grated garlic Adds depth and savory richness.
  • 1 small zucchini (sliced) Contributes a tender, juicy texture.
  • 1 piece red pepper (sliced) Brings a sweet and crisp contrast.
  • 1/2 piece green pepper (sliced) Offers a slightly bitter crunch.
  • 1/2 piece orange pepper (sliced) Adds sweetness and a pop of color.
  • 1 small head broccoli (cut into florets) For crunch and nutrition.
  • 2 pieces carrots (diced) Add sweetness and a vibrant hue.
  • 1/2 cup water Helps simmer the vegetables.
  • to taste Salt Enhancing all the flavors.
  • 2 tablespoons + 1 teaspoon Thai red curry paste For the signature curry flavor.
  • 14 oz coconut milk Creates a creamy and luscious base.
  • 1.5 teaspoons sriracha Adds a fiery kick.
  • 1/4 teaspoon turmeric powder For color and health benefits.
  • 1.5 teaspoons coconut sugar Balances the spices with just a hint of sweetness.
  • 3 teaspoons rice vinegar Adds a touch of acidity.
  • 1-2 teaspoons soy sauce (optional) For an umami boost.
  • 1/2 piece lime (juiced) Brightens the entire dish.
  • Basil or cilantro (to garnish) Fresh herbs that finish the dish beautifully.

Method
 

Preparation
  1. In a bowl, mix together the coconut milk with the Thai red curry paste and set aside.
  2. Heat the olive oil in a pan over medium heat.
  3. Add the dried red chilies and sauté them for a few seconds until fragrant.
  4. Add the chopped onion to the pan and cook until soft and translucent, about 4-5 minutes.
  5. Stir in the grated ginger and garlic, cooking for about 30 seconds.
  6. Add the diced carrots and sliced zucchini, then add the broccoli florets and sliced peppers, stirring everything for a minute.
  7. Season with salt and pour in the water, allowing the vegetables to soften.
  8. Pour in the prepared coconut milk and Thai red curry mixture, adding in the coconut sugar and turmeric powder.
  9. Incorporate the sriracha and rice vinegar, mixing well, and allow to simmer for about 5-7 minutes.
  10. Once cooked, remove from heat, stir in the soy sauce if using, and squeeze in the lime juice.
  11. Garnish with fresh basil or cilantro and serve hot with jasmine rice.

Notes

Adjust the spice level by adding more sriracha. You can swap in seasonal vegetables. For a thicker sauce, let it simmer longer, or mix in a cornstarch slurry. For creaminess, add more coconut milk. This curry is excellent make-ahead.