Warm, richly spiced, and built for a satisfying meal, Vegetarian Thai Red Curry is a vegetarian Thai entree, vegetarian made with olive oil, small white onion/yellow onion, and dried red chili in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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

  1. In a bowl mix together coconut milk with thai red curry paste and set aside.
  2. Heat oil in a pan on medium heat.
  3. Once hot add dried red chilies and saute for few seconds.
  4. Then add chopped onion and cook till they are soft and translucent, around 4-5 minutes.
  5. Add ginger and garlic and cook for 30 seconds until you get a nice aroma.
  6. 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.
  7. Cook the veggies for 3 more minutes and then add the thai red curry paste & coconut milk mix into the pan.
  8. Add coconut sugar, turmeric powder and mix. Also add sriracha and rice vinegar and mix.
  9. 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.
  10. Remove pan from heat and add soy sauce (if using). Squeeze in fresh lime juice.
  11. 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.