Thai Style Red Curry with Vegetables
Course: MainCuisine: Thai / AsianDifficulty: MediumServings
3
servingsPrep time
15
minutesCooking time
25
minutesCalories
340
kcalA rich, creamy, and mildly spicy Thai curry made with coconut milk, red curry paste, and colorful vegetables—perfect for a comforting gourmet meal.
Ingredients
1 cup mixed vegetables (broccoli, carrot, beans, bell peppers)
1 onion (sliced)
1 tbsp ginger (finely chopped)
2 tbsp Thai red curry paste
1 cup thick coconut milk
1 tbsp oil
1 tsp soy sauce
½ tsp sugar
Salt to taste
1 cup water
Fresh basil or coriander for garnish
Directions
- Heat oil in a pan and sauté ginger and onions till soft.
- Add Thai red curry paste and sauté for 1 minute.
- Add mixed vegetables and toss well with the curry paste.
- Pour in coconut milk and water. Mix gently.
- Add soy sauce, sugar, and salt.
- Cover and cook on medium flame for 12–15 minutes until vegetables are tender.
- Simmer uncovered for 3–4 minutes to thicken slightly.
- Garnish with basil or coriander and serve hot with steamed rice.