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This image shows a bowl of vibrant Thai red curry vegetables, garnished with fresh coriander and lime wedges, with a creamy coconut curry sauce and colorful vegetables, ready to serve.

Thai Red Curry Vegetables

Thai red curry vegetables are a flavorful, aromatic dish featuring a rich, spicy coconut curry sauce. Mixed with a variety of fresh vegetables like bell peppers, carrots, and broccoli, it offers a harmonious blend of heat, sweetness, and creaminess.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Asian
Servings 4 people
Calories 654 kcal

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.
    This image shows sweet potato pieces being cooked in a large saucepan until they turn golden, creating the base for the Thai red curry vegetables.
  • 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.
    This image shows onion wedges and crushed garlic being sautéed in a saucepan until softened, preparing the fragrant base for the Thai red curry vegetables.
  • Stir in the curry paste and cook for 1 minute, or until fragrant.
    This image shows Thai red curry paste being stirred into the softened onion and garlic mixture, releasing a rich and aromatic fragrance that will enhance the flavor of the dish.
  • Add the coconut milk and stock to the pan, bringing the mixture to a boil.
    This image shows coconut milk and chicken-style liquid stock being poured into the saucepan, creating a creamy and flavorful base for the Thai red curry vegetables.
  • 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.
    This image shows roasted cauliflower, snake beans, and golden sweet potato being added to the coconut curry sauce, where they will simmer until tender and infused with flavor.
  • 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.
    This image shows the Thai red curry vegetables served over steamed jasmine rice, garnished with fresh coriander and lime wedges, ready to be enjoyed as a flavorful and aromatic dish.

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.