Vegetarian Thai Red Curry - easy one pot meal which gets done with in 30 minutes!
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 3
- Category: Entree, Vegetarian
- Cuisine: Thai
Ingredients
- 1 tablespoon olive oil
- 1 small white onion/yellow onion
- 1-2 dried red chili
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 small zucchini (sliced)
- 1 red pepper (sliced)
- 1/2 green pepper (sliced)
- 1/2 orange pepper (sliced)
- 1 small head of broccoli (cut into florets)
- 2 carrots (diced)
- 1/2 cup water
- salt (to taste)
- 2 tablespoons + 1 teaspoon thai red curry paste
- 14 oz can coconut milk
- 1.5 teaspoons sriracha
- 1/4 teaspoon turmeric powder
- 1.5 teaspoons coconut sugar
- 3 teaspoons rice vinegar
- 1-2 teaspoons soy sauce (optional)
- juice of 1/2 lime.
- basil or cilantro (to garnish)
Method
- In a bowl mix together coconut milk with thai red curry paste and set aside.
- Heat oil in a pan on medium heat.
- Once hot add dried red chilies and saute for few seconds.
- Then add chopped onion and cook till they are soft and translucent, around 4-5 minutes.
- Add ginger and garlic and cook for 30 seconds until you get a nice aroma.
- Now add the veggies - add carrots, zucchini and mix. Then add broccoli and the peppers and stir to combine. Cook for a minute, then add salt and water.
- Cook the veggies for 3 more minutes and then add the thai red curry paste & coconut milk mix into the pan.
- Add coconut sugar, turmeric powder and mix. Also add sriracha and rice vinegar and mix.
- Bring the mixture to a simmer on medium-low heat and cook the veggies for 5-7 minutes or till they have softened. Stir occasionally.
- Remove pan from heat and add soy sauce (if using). Squeeze in fresh lime juice.
- Garnish with basil and serve vegetarian thai red curry with jasmine rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.