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Thai Red Curry Vegetarian

September 11, 2015 By Tracey Leave a Comment

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 Red Thai Curry Vegetarian

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.

Thai Red Curry - Vegetarian
 
Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Author: www.myfoodtemple.com
Serves: 3
Ingredients
  • 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)
Instructions
  1. Steam all vegetables until tender and ready to eat, but still slightly firm (strain & cool)
  2. Stir fry red curry paste with chilli powder & peanut oil in a frying pan on stove top - medium for about 4 minutes
  3. Add coconut milk, coconut cream, coriander stalks(or dried coriander) and kaffir lime leaves
  4. Stir and simmer for about 4 minutes (don't boil)
  5. Add all vegetables to the curry mixture
  6. Stir gently until all vegetables are fully coated and heated for about 5 minutes
  7. Add Himalayan Pink Salt to taste
  8. Serve in a bowl topped with a very general scattering of fresh coriander leaves.
  9. (Optional - also serve with ¼ cup cooked jasmine rice topped with fresh coriander for each person)
Notes
For a more substantial meal, serve with Jasmine rice on the side and also top rice with loads of fresh coriander leaves. Use 100% coconut milk/cream (undiluted) wherever possible. Use a high quality curry paste that you personally love. I use Ayam brand red curry paste because it is delicious - everyone I cook this for wants to know which curry paste I use.
3.5.3229

 
Thai Red Curry - Vegetarian (serves more people)
 
Print
Prep time
25 mins
Cook time
20 mins
Total time
45 mins
 
NOTE: This is the same curry as my other Vegetable Thai Red Curry, except that it serves more people. I have increased the quantity of broccoli and pumpkin as these are the two vegetables that sing a number one hit in this curry.
Author: www.myfoodtemple.com
Serves: 4-5
Ingredients
  • 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
Instructions
  1. Steam all vegetables until tender and ready to eat, but still slightly firm (strain & cool)
  2. Stir fry red curry paste with chilli powder & peanut oil in a frying pan on stove top - medium for about 4 minutes
  3. Add coconut milk, coconut cream, coriander stalks and kaffir lime leaves
  4. Stir and simmer for about 4 minutes (don't boil)
  5. Add all vegetables to the curry mixture
  6. Stir gently until all vegetables are fully coated and heated for about 5 minutes
  7. Add Himalayan Pink Salt to taste
  8. SERVE in a bowl topped with a very generous scattering of fresh coriander leaves.
  9. OPTIONAL - serve with jasmine rice as a side dish
Notes
Use a quality curry paste and quality coconut milk/cream. I personally use Ayam brand for both. Avoid diluted or lite coconut milk/cream if you want maximum flavor.
3.5.3229

 

Filed Under: Cuisine - Asian, Dairy Free, Dinner, Gluten Free, Recipe Post, Vegetarian Tagged With: Curry, Thai, Vegetarian

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Hi, I'm Tracey. Here I share all things food, including delicious fast and easy recipes, and interesting information about food.

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