This Thai red vegetable curry recipe is a rich and comforting dish made with coconut milk, red curry paste, and colourful mixed vegetables. It is a popular Thai-style curry in the United States, often enjoyed as an easy dinner served with rice.
This recipe is ideal for home cooks because it uses simple ingredients, clear steps, and gentle heat control. The curry is creamy, mildly spicy, and full of flavour without being overwhelming, making it perfect for weeknight cooking.
Recipe Information
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Vegetables
-
1 cup cauliflower florets
-
1 medium carrot, sliced
-
1 red bell pepper, sliced
-
100 g green beans, trimmed and cut in halves
-
1 small courgette, sliced
Curry Base
-
1 tablespoon vegetable oil
-
2 tablespoons Thai red curry paste
-
400 ml coconut milk
-
½ cup water
Seasoning
-
1 tablespoon soy sauce
-
1 teaspoon brown sugar
-
Salt, to taste
To Finish
-
1 teaspoon lime juice
-
Fresh coriander leaves, chopped
Step-by-Step Method
-
Heat the vegetable oil in a wide pan over medium heat.
-
Add the Thai red curry paste and stir for 30 to 40 seconds until fragrant.
-
Pour in half of the coconut milk and cook gently for 2 minutes, stirring continuously to release the colour and flavour of the paste.
-
Add the remaining coconut milk and water, then bring to a gentle simmer.
-
Add the carrot, green beans, and cauliflower. Cook for 6 to 7 minutes until slightly tender.
-
Add the courgette and red bell pepper, then cook for another 5 to 6 minutes until all vegetables are cooked but still hold their shape.
-
Stir in the soy sauce, brown sugar, and salt. Taste and adjust seasoning if needed.
-
Switch off the heat and add lime juice. Stir gently.
-
Garnish with fresh coriander and serve hot.
Cooking Tips
-
Keep the heat medium to stop the coconut milk from splitting.
-
Stir gently once the vegetables are added to maintain their texture.
-
Add a small splash of warm water if the curry becomes too thick.
Variations
-
Vegan: This Thai red vegetable curry is naturally vegan.
-
Less spicy: Reduce the red curry paste to 1 tablespoon.
-
Protein option: Add cubed firm tofu during the last 6 minutes of cooking.
-
Extra creamy: Use full-fat coconut milk only and skip the added water.
Serving Suggestions
Serve this Thai red curry with steamed jasmine rice or plain basmati rice. It also pairs well with simple flatbread or plain noodles for a comforting dinner.
Storage and Reheating
-
Store leftovers in an airtight container in the fridge for up to 2 days.
-
Reheat gently on the hob over low heat, stirring occasionally.
-
Freezing is not recommended, as coconut milk may change texture.
