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Thai Red Curry with Vegetables Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/thai-red-curry-with-vegetables-recipe/