Thai Red Curry
This vegetable Thai red curry is so creamy and delicious with the perfect amount of spiciness. Super easy to make and better than a restaurant!
Servings: 6
Calories: 430kcal
Ingredients
- 1 Tbsp Olive Oil Extra Virgin
- 1 tsp Crushed Garlic
- 1 tsp Minced Ginger
- 2 Tbsp Red Curry Paste
- 28 ounces Canned Coconut Milk Full Fat, Unsweetened
- 1 cup Shiitake Mushrooms Sliced, Stalks Removed
- 1 cup Broccoli Florets
- 1 cup Cauliflower Florets
- 1 cup Baby Corn Sliced
- 1 cup Red Bell Pepper Sliced, about 1 Medium Red Bell Pepper
- 1 cup Carrot Sliced, Matchsticks, about 1 Large Carrot
- 4 Lime Leaves
- 2 Stalks Lemongrass Three inches each, lightly crushed with a knife
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Vinegar
- 1 Tbsp Coconut Sugar
- 2 Red Chilies Seeds Removed, Sliced
- 1 cup Fresh Basil Leaves
For Serving:
- Basmati Rice
- Fresh Basil Leaves
- Lime Wedges
Instructions
- Heat the oil in a pot and then add the crushed garlic, minced ginger and red curry paste and sauté to toast the spices.
- Add in the coconut milk and cook until the coconut milk is simmering and blended with the spices.
- Add in the chopped vegetables, lime leaves and lemongrass stalks.
- Bring it to a simmer and cook until the vegetables are soft but firm.
- Add the soy sauce, rice vinegar, coconut sugar, sliced red chilies and fresh basil leaves. Cook until the basil leaves have just wilted.
- Serve with basmati rice and some fresh basil and lime wedges.
Video
Notes
- The coconut milk must be canned, full fat, unsweetened coconut milk for the most delicious and rich curry.
- You can be flexible on the vegetables that you use in this curry. Other veggies like zucchini, snow peas, sugar snap peas, garden peas, button mushrooms would all work well.
- This is a fairly mild curry. Feel free to use more red curry paste if you like things hotter and if you like things really mild then reduce the red curry paste to one tablespoon. You can also omit the sliced red chilis if you want a milder version.
- Make It Gluten-Free: Use tamari or a gluten-free soy sauce to ensure gluten-free friendliness in this dish. Everything else is naturally gluten-free.
- Keep leftovers in a covered container in the fridge and enjoy within 4-5 days. It is also freezer friendly if you want to freeze it.
- Nutritional information does not include rice.
Nutrition
Serving: 1Serving | Calories: 430kcal | Carbohydrates: 29g | Protein: 8g | Fat: 35g | Saturated Fat: 29g | Sodium: 391mg | Potassium: 857mg | Fiber: 7g | Sugar: 12g | Vitamin A: 5687IU | Vitamin C: 83mg | Calcium: 57mg | Iron: 4mg