Vegetarian Thai red curry recipe
This spicy and flavourful red Thai curry is loaded with lots of healthy veggies and richness of coconut milk. This vegan curry tastes delicious and has an authentic umami flavour and aroma
Yield: 2
Calories: 325kcal
Materials
- 350 ml Full-fat Coconut milk
- 3 tbsp Thai red curry paste
- 1 tsp Soy sauce
- 1 tsp Sugar
- 1 tbsp Tomato ketchup or use pulp from 1 tomato
- ¼ tsp Crushed black pepper freshly crushed
- ¼ tsp Salt or as per taste. Salt is already present in the Thai curry paste, so use accordingly.
- 1 cup Sliced button mushrooms or use Shittake mushroom for a more earthy and smoky flavour
- 1 cup Courgette or Zucchini chopped in cubes
- 1 can of Bamboo shoots it adds a chewy and nutty flavour
- 1 Red bell pepper cut in cubes
- 2 tbsp water if needed
Instructions
Preparations for Thai red curry recipe:
- Firstly, transfer the bamboo shoots from the can to the colander and rinse it under the tap water.
- Shift the rinsed bamboo shoots in the hot boiling water and let it simmer for 5 mins.
- After 5 mins, again transfer the bamboo shoots to the colander and rinse it under tap water to clean it thoroughly.
- Rinse the button mushrooms and slice them vertically. Also, chop the zucchini and red bell pepper in cubes.
- Also, shake the coconut milk before using and measure and transfer the coconut milk to another bowl.
Preparing Thai red curry recipe:
- Add 50 to 70 ml of coconut milk in the wide thick-bottom pan or kadhai and cook on medium flame till it is reduced and coconut oil starts separating from the coconut milk.
- Once you see oil releasing from the milk, add 3 tbsps of Thai red curry paste.
- Mix the paste nicely with the coconut oil and cook the curry paste for a couple of minutes in the coconut oil.
- After a few minutes, you will notice the oil is separating from the paste, now add the remaining 300ml of coconut milk in the pan.
- Mix the paste with the coconut milk without forming any lumps. It will take time to blend the milk with paste.
- Now add 1 tsp of soy sauce.
- Followed by a tsp of palm sugar or regular sugar.
- Lastly, add a tbsp of tomato ketchup and mix all the ingredients nicely.
- Once the curry comes to a boil, lower the flame. and add the chopped veggies - courgette, button mushroom and boiled and rinsed bamboo shoots.
- Now add ½ tsp of freshly crushed black pepper and salt as per taste. Do not add more salt, Thai curry paste already has salt in it.
- Mix the veggies and spices with the curry so that all the veggies are covered from all the sides with curry.
- Cover the pan with the lid and cook for 5 to 6 mins.
- After 5 to 6 mins, remove the lid and add chopped red bell peppers.
- Again cover the lid and cook for another 10 minutes on low-medium flame, so that bell peppers still retain some crunch and bamboo shoots absorb the Thai flavour from the curry.
- After 8 to 10 mins, turn off the flame and gently stir the curry and veggies together so that everything is combined well.
- Serve the hot Thai red curry with steamed jasmine rice or plain basmati rice.
Notes
Red Thai curry paste: You can easily get the ready Thai curry paste in any Asian store near you. Be sure to check the labels and ingredients before buying as it contains shrimp in it. I prefer KOH Thai brand which is vegetarian and tastes yum!
Coconut milk: For rich, creamy, silky and smooth texture of curry, you need to use full-fat organic coconut milk with no added chemicals and allergic contents.