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Vegetable Thai Red Curry


• Mixed vegetables (broccoli, cauliflower, sugar-snap peas, baby carrots, bell peppers etc.) – 3 cups(approx.) cut into medium pieces

• Onions – ½ medium

• Garlic – 1 clove

• Ginger – ¼ inch

• Red Curry Paste – 3 tsp

• Coconut Milk – ½ can

• Fresh Basil leaves – 5 to 6 count

• Fresh Lemon – ½ a lemon

• Oil for frying

• Salt to taste

• Black Pepper- ½ tsp

• Sugar – ½ tbsp


• Mix the Red Curry Paste along with the coconut milk. Keep it aside.

• Slice the onions, garlic and ginger.

• Heat a little oil in a wok.

• Add the onions followed by the garlic. Stir fry them for a minute and then add the fresh ginger to it.

• Add the vegetables to it and fry for about 2-3 minutes

• Add the red curry paste mixture and about ½ cup of water for the gravy.

• Let the vegetables cook in the gravy till done. Make sure that the veggies are not overcooked.

• Squeeze ½ tsp of fresh lemon juice and add a little lemon zest to the gravy.

• Tear the basil leaves and stir it in. Turn off the heat.

• Serve this with white or brown rice, preferably with jasmine rice.