When the craving for something warm, comforting, and full of flavor hits, Thai red curry vegetables are my go-to, there’s something about the rich, creamy coconut milk mingling with the vibrant red curry paste that instantly transports you to the bustling streets of Bangkok, where the air is filled with the enticing aromas of sizzling spices.
I first discovered this dish during a chilly autumn evening, when I was searching for a meal that would not only warm me up but also satisfy my desire for something a bit exotic.
What makes this Thai red curry truly special is the balance of flavors, it’s a dance between the spicy heat of the curry paste, the sweetness of coconut milk, and the bright zing of fresh lime.
The vegetables, cooked until just tender, soak up the sauce beautifully, offering a medley of textures and flavors in every bite. I like to add a splash of soy sauce for depth and a handful of fresh basil leaves for that authentic Thai touch.
This dish is a feast for the senses.
Whether you’re serving it over steamed jasmine rice, alongside some freshly baked Bread, or with a cool glass of Iced Tea Lemonade, this Thai red curry is sure to become a regular in your meal rotation. Give it a try, and don’t forget to share your own twists on this classic recipe, I’m always curious to see how others make it their own!
Thai Red Curry Vegetables
Equipment
- Large saucepan
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Serving bowls
- Knife
Ingredients
- 500 g sweet potato, peeled, cut into 3cm pieces
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp peanut oil
- 1 large brown onion, cut into thin wedges
- Steamed jasmine rice, to serve
- Lime wedges, to serve
- 1/2 cup chopped fresh coriander leaves
- 1/2 cup Massel chicken-style liquid stock
- 1/2 quantity Roasted cauliflower with garlic
- 300 g Coles Nature's Kitchen Silken Tofu, cut into 3cm pieces
- 2 garlic cloves, crushed
- 1/4 cup Ayam Thai red curry paste
- 250 g snake beans
- 400 ml coconut milk
Instructions
- Heat half of the oil in a large saucepan over medium-high heat.
- Add the potato and cook, stirring, for 5 minutes or until golden.
- Remove and set aside on a plate.
- In the same pan, heat the remaining oil over medium heat.
- Add the onion and garlic, and cook, stirring, for 3 minutes until the onion softens.
- Stir in the curry paste and cook for 1 minute, or until fragrant.
- Add the coconut milk and stock to the pan, bringing the mixture to a boil.
- Add the roasted cauliflower, beans, and sweet potato.
- Reduce the heat to low and simmer, uncovered, for 10 to 12 minutes until the vegetables are tender.
- Incorporate the tofu, fish sauce, lime juice, and half of the coriander.
- Simmer for 2 more minutes until everything is heated through.
- Serve the curry over rice, garnished with the remaining coriander and lime wedges on the side.
Notes
- For best results, ensure the potatoes are cooked until golden to add extra flavor to the curry.
- Adjust the amount of curry paste according to your preferred spice level.
- If using store-bought coconut milk, shake the can well before opening to mix any separated fat.
Nutrition Value
| Nutrition | Value |
|---|---|
| Calories | 654 kcal |
| Carbohydrates | 56. 3 g |
| Protein | 20. 4 g |
| Vitamin A | IU |
| Vitamin C | mg |
| Iron | mg |
| Sugar | g |
| Calcium | mg |
