Veggie Thai Red Curry

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Introduction

Thai Red Curry is a flavorful, creamy, and aromatic dish made with coconut milk and red curry paste. This veggie version is loaded with colorful vegetables, making it a healthy, vibrant, and satisfying plant-based meal. Perfect with steamed jasmine rice or rice noodles, it’s quick enough for a weeknight dinner but tasty enough to impress guests.

Ingredients

• 2 tablespoons vegetable oil (coconut or canola oil work well)
• 2-3 tablespoons Thai red curry paste (adjust to spice preference)
• 1 can (400ml) full-fat coconut milk
• 1 cup vegetable broth or water
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 cup carrots, sliced thin
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas or green beans
• 1 small zucchini, sliced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sugar (optional, helps balance flavors)
• Juice of 1/2 lime (add more to taste)
• Fresh Thai basil or cilantro, for garnish
• Cooked jasmine rice or rice noodles, for serving

Instructions

1. Heat oil in a large skillet or wok over medium heat. Add onion and sauté for 2-3 minutes until softened.
2. Add garlic and ginger. Cook for another minute, stirring frequently.
3. Add red curry paste and sauté for 1 minute to release the aroma.
4. Pour in coconut milk and vegetable broth. Stir to combine.
5. Add carrots and bell pepper. Simmer for 5 minutes.
6. Add broccoli, snap peas, and zucchini. Cook for another 5–7 minutes or until veggies are tender-crisp.
7. Stir in soy sauce, sugar, and lime juice. Taste and adjust seasoning.
8. Remove from heat and garnish with fresh basil or cilantro.
9. Serve hot with rice or noodles.

Description

This Veggie Thai Red Curry is creamy, spicy, and packed with wholesome vegetables. It delivers a balance of sweet, salty, and tangy notes that dance on the palate. The dish is comforting and hearty without being heavy, and it’s easily customizable with your favorite vegetables or plant-based protein like tofu or tempeh.

Tips

• Curry Paste: Use a good-quality Thai red curry paste. Some brands can be quite spicy, so start with less and add more if needed.
• Coconut Milk: For a richer curry, use full-fat coconut milk. Light versions are thinner and less creamy.
• Veggies: Cut vegetables evenly for consistent cooking.
• Protein Boost: Add tofu cubes, tempeh, or chickpeas for extra protein.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.

Variations

• Spicier Version: Add sliced Thai red chilies or chili flakes.
• Milder Version: Use less curry paste or add more coconut milk to mellow the heat.
• Add Crunch: Top with roasted peanuts or cashews.
• Add Fruit: Pineapple chunks or cherry tomatoes give a sweet-tangy contrast.
• Noodle Option: Serve over rice noodles for a fun twist.

Correction (Common Mistakes)

• Boiling Coconut Milk: Avoid boiling it vigorously; it can separate. Simmer gently.
• Too Salty: Curry paste and soy sauce are salty—taste before adding more salt.
• Overcooking Veggies: Add sturdier veggies first, then quick-cooking ones like zucchini and snap peas later.

Enjoy

Serve your Veggie Thai Red Curry in a bowl over fluffy jasmine rice, sprinkle with herbs, and squeeze some extra lime juice on top. Pair it with a Thai iced tea or sparkling water with lime for a refreshing meal!