Two words come to mind when I make this Thai Red Curry with vegetables: creamy and divine. For the last few years I’ve been making Thai Red Curry with chicken to satisfy the desires of those who shall remain nameless. But since I decided to do a vegetarian stint, it was time to start doing vegetarian red curry again. As soon as the first forkful hit my tongue, I remembered how much better a curry can taste without meat. It was so good, I had it for dinner two nights in a row and for lunch as well – so yummy. The truth is, I prefer my red curry to be vegetarian. Broccoli seems to have a love affair with coconut milk and red curry paste. The flavors permeate the broccoli to the extent that when it hits the tongue, every square millimeter is like flavor central on steroids. No rice required, unless you have guests or a more substantial meal is required. Then I serve it with 1/4 cup cooked jasmine rice per person on the side of a dinner plate (or more if preferred) and also scatter fresh coriander leaves all over the rice. It is better with the rice on the side of the place rather than underneath the curry. It really is the perfect dinner. However, if I don’t have guests, I generally don’t have the rice with it.
Best Vegetarian Thai Red Curry Recipe
This is the best and easiest vegetarian Thai red curry recipe ever. If I sound enthusiastic it is because I love this dish, and serve it up to family and friends regularly.
The difference between the two recipes below is that one serves 3 and the other serves 4-5. If you are out of carrots and capsicum, don’t worry at all. The broccoli and pumpkin are the real stars in this dish and boy do they shine! I will let you in on a little secret, I often only make this dish with broccoli and pumpkin and it takes these humble vegetables to new heights. Even hard core meat eaters fall into line and request seconds.
- Carrot x 1 (peeled and cut into bite size pieces)
- Broccoli 500 grams (cut big florets in half)
- Pumpkin 300 grams (cut into medium cubes -bite size)
- Red Capsicum ½ a medium (cut into bite size thick strips)
- Coconut Milk 270ml (use Ayam Premium or other quality one - not diluted)
- Coconut Cream 130 ml (Ayam Premium brand or your favourite - pure, not diluted)
- Thai Red Curry Paste (1/3rd cup - Ayam is delicious, but use your favorite)
- Chilli Powder ¼ heaped teaspoon
- Kaffir Lime Leaves x 6 (fresh or dried if you don't have fresh ones)
- Peanut Oil x 3 teaspoons
- Coriander stalks (fresh) x 2 full teaspoons - can substitute for dried coriander leaves
- Himalayan Pink Salt to taste
- Fresh Coriander Leaves to garnish (be generous)
- Steam all vegetables until tender and ready to eat, but still slightly firm (strain & cool)
- Stir fry red curry paste with chilli powder & peanut oil in a frying pan on stove top - medium for about 4 minutes
- Add coconut milk, coconut cream, coriander stalks(or dried coriander) and kaffir lime leaves
- Stir and simmer for about 4 minutes (don't boil)
- Add all vegetables to the curry mixture
- Stir gently until all vegetables are fully coated and heated for about 5 minutes
- Add Himalayan Pink Salt to taste
- Serve in a bowl topped with a very general scattering of fresh coriander leaves.
- (Optional - also serve with ¼ cup cooked jasmine rice topped with fresh coriander for each person)
- Broccoli 1kg (cut big florets in half)
- Pumpkin 1kg (no skin, cut into medium cubes -bite size)
- 1 carrot - sliced into chunks
- Half a red capsicum - cut into chunks
- Coconut Milk 270ml (use Ayam Premium or other quality one - not diluted)
- Coconut Cream 270 ml (Ayam Premium brand or your favourite - pure, not diluted)
- Thai Red Curry Paste (1/2 a cup - Ayam brand is delicious, but use your favorite)
- Chilli Powder ¼ heaped teaspoon (load it up)
- Kaffir Lime Leaves x 8 (fresh if possible, but dried is fine too)
- Coriander stalks fresh x 3 teaspoons (finely chopped) - a substitute is dried coriander leaves
- Peanut Oil x 4 teaspoons
- Himalayan (Pink) Salt to taste (approximately ¼ teaspoon)
- Very generous serve of fresh coriander leaves to garnish
- Optional: Serve dish with Jasmine rice as a side dish
- Steam all vegetables until tender and ready to eat, but still slightly firm (strain & cool)
- Stir fry red curry paste with chilli powder & peanut oil in a frying pan on stove top - medium for about 4 minutes
- Add coconut milk, coconut cream, coriander stalks and kaffir lime leaves
- Stir and simmer for about 4 minutes (don't boil)
- Add all vegetables to the curry mixture
- Stir gently until all vegetables are fully coated and heated for about 5 minutes
- Add Himalayan Pink Salt to taste
- SERVE in a bowl topped with a very generous scattering of fresh coriander leaves.
- OPTIONAL - serve with jasmine rice as a side dish
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