Thai Red Curry with Vegetables Recipe

Introduction

This Thai Red Curry with Vegetables is a vibrant and flavorful dish that combines fresh produce with a rich, spicy coconut sauce. It’s perfect for a satisfying weeknight meal that’s both comforting and packed with wholesome ingredients.

Ingredients

• 1 tablespoon grapeseed oil (or refined coconut oil or your preferred cooking oil)
• 1/2 lb (227 grams) white or brown mushrooms, quartered
• 1 red bell pepper, sliced in strips and cut into 2-3 inch lengths
• 1 orange or yellow bell pepper, sliced in strips and cut into 2-3 inch lengths
• 1 1/2 cups fresh snap peas
• 1 can full fat coconut milk (not lite)
• 1/4 cup water
• 4 tablespoons Thai red curry paste
• 1/2 can Rotel diced tomatoes and green chilies (mild)
• 1 1/2 tablespoons tamari (or soy sauce)
• 1 tablespoon packed brown sugar
• 1 teaspoon garam masala
• 4 seaweed snack sheets
• 1/4 cup loosely packed chopped cilantro
• 1/2 to 1 tablespoon oil
• 1/2 medium yellow onion, diced
• 3 cloves garlic, chopped
• 1 1/2 tablespoons fresh ginger, grated
• 2 teaspoons fresh lime juice
• 3-5 cups cooked rice (basmati recommended)
• Fresh chopped cilantro and basil for garnish
• Lime wedges for serving

Instructions

1. Step 1: Cook the rice according to package instructions. Rinse basmati rice thoroughly if using, to improve texture.
2. Step 2: Prepare all vegetables and assemble all ingredients, setting them aside for easy access.
3. Step 3: In a medium bowl, mix the coconut milk, water, Thai red curry paste, Rotel tomatoes with green chilies, tamari, brown sugar, garam masala, and crumbled seaweed snack sheets. It’s okay if the coconut milk is lumpy; it will smooth out when heated. Do not add oil, onion, garlic, ginger, or lime juice yet.
4. Step 4: Heat a large non-stick skillet over medium heat. Add the oil, mushrooms, and bell peppers with a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally.
5. Step 5: Add the snap peas and cook for another 3 minutes until they are tender-crisp. Remove the vegetables to a plate and set aside.
6. Step 6: In the same pan, add oil and diced onion. Sauté over medium heat for about 5 minutes, until the onions start to soften and brown slightly.
7. Step 7: Stir in the garlic and ginger, cooking until fragrant, about 30 seconds. Pour in the mixed sauce and simmer uncovered for 2-3 minutes. Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with salt, pepper, tamari, or brown sugar as needed.
8. Step 8: Return the cooked vegetables to the pan and stir to combine with the sauce. Warm through if needed.
9. Step 9: Serve the curry alongside rice, garnished with fresh chopped cilantro and basil. Add lime wedges on the side and enjoy. Naan bread makes a great accompaniment if desired.

Tips & Variations

• Rinsing basmati rice well before cooking enhances its texture and prevents stickiness.
• Feel free to swap snap peas for green beans, sugar snap peas, or baby broccoli for variety.
• Adjust the heat by choosing a mild or spicy red curry paste depending on your preference.
• If you prefer a thicker sauce, simmer a little longer or add a teaspoon of cornstarch slurry to thicken.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of mushrooms and bell peppers?

Yes, this recipe is versatile. Try green beans, zucchini, baby corn, or broccoli to suit your taste and what’s available.

Is this curry suitable for vegans?

Absolutely. This dish contains no animal products, but always check your curry paste as some brands may include shrimp paste.

Thai Red Curry with Vegetables Recipe

Print Recipe

★★★★★

4.9 from 690 reviews

A vibrant and flavorful Thai Red Curry with a medley of fresh vegetables simmered in creamy coconut milk and aromatic spices, perfect served over basmati rice for a comforting and colorful meal.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 lb (227 grams) white or brown mushrooms, quartered
• 1 red bell pepper, sliced in strips and cut into 2–3 inch lengths
• 1 orange or yellow bell pepper, sliced in strips and cut into 2–3 inch lengths
• 1 and 1/2 cups fresh snap peas
• 1/2 medium yellow onion, diced
• 3 cloves garlic, chopped
• 1 and 1/2 tablespoons fresh ginger, grated

Sauce

• 1 can full fat coconut milk (not lite coconut milk)
• 1/4 cup water
• 4 tablespoons Thai red curry paste
• 1/2 can Rotel diced tomatoes and green chilies (mild)
• 1 and 1/2 tablespoons tamari (or soy sauce)
• 1 tablespoon brown sugar, packed
• 1 teaspoon garam masala
• 4 seaweed snack sheets, crumbled
• 2 teaspoons fresh lime juice

Oils and Fats

• 1 tablespoon oil (grapeseed oil preferred; can substitute refined coconut oil or other cooking oils)
• 1/2 to 1 tablespoon oil (for sautéing onions and garlic)

To Garnish and Serve

• 1/4 cup chopped cilantro, loosely packed
• Fresh chopped cilantro and basil
• Lime wedges
• 3–5 cups cooked basmati rice (rinsed well before cooking)

Instructions

1. Cook the rice: Begin by cooking the basmati rice according to package instructions, preferably in a rice cooker. Rinse the rice thoroughly before cooking to improve texture.
2. Prep the vegetables: Wash, slice, and prepare all vegetables as specified and gather all ingredients to have everything ready.
3. Mix the sauce: In a medium bowl, combine the coconut milk, water, Thai red curry paste, Rotel diced tomatoes with green chilies, tamari, brown sugar, garam masala, and crumbled seaweed snack sheets. Do not add oil, onion, garlic, ginger, or lime juice yet. It’s normal if the coconut milk looks lumpy; it will smooth out during cooking.
4. Cook the vegetables: Heat a large non-stick skillet over medium heat. Add 1 tablespoon oil, the sliced bell peppers, quartered mushrooms, and a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally to soften vegetables. Add the snap peas and cook for an additional 3 minutes until they are tender-crisp. Remove the vegetables from the skillet and set aside.
5. Sauté aromatics: In the same skillet, add 1/2 to 1 tablespoon oil over medium heat. Add the diced onion and sauté for about 5 minutes until the onions are softening and slightly browned. Stir in the chopped garlic and grated ginger and cook until fragrant, approximately 30 seconds.
6. Simmer the sauce: Pour the prepared sauce mixture into the skillet with the aromatics and simmer uncovered for 2 to 3 minutes. The sauce will be thin at this stage. Remove the skillet from heat and stir in fresh lime juice. Taste and adjust seasoning with salt, pepper, more tamari, or brown sugar as needed.
7. Combine vegetables and sauce: Return the cooked vegetables to the skillet and stir to combine with the sauce. Reheat gently if needed to warm through.
8. Serve: Spoon the curry and vegetables over the cooked basmati rice. Garnish with fresh chopped cilantro and basil. Serve with lime wedges on the side. Naan bread makes a great accompaniment if desired.

Notes

• Rinsing basmati rice thoroughly before cooking improves texture by removing excess starch.
• Snap peas can be substituted with green beans, sugar snap peas, or green beans depending on availability.
• Use full-fat coconut milk for a rich and creamy texture; avoid lite versions.
• The seaweed snack sheets add a subtle umami flavor to the curry but can be omitted if unavailable.
• Adjust the heat level by choosing mild or spicy Rotel diced tomatoes or adding extra curry paste.
• For a vegan version, ensure tamari or soy sauce is gluten-free and vegan certified if necessary.

Keywords: Thai red curry, vegetable curry, coconut milk curry, vegetarian Thai recipe, snap peas curry, easy Thai dinner