Vegetables in Thai Red Curry – Delish Cookbooks

Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. The basil leaves lend their characteristic aroma to this dish, while coconut milk balances For the thai red curry paste. Combine all the ingredients and blend in a mixer to a smooth paste, using little water.

Vegetables in Thai Red Curry. This Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable depending on what vegetables you have on hand. Is there anything more cozy than a big bowl of curry? Learn how to make incredible Thai red curry at home with this video.

Ingredients – Vegetables in Thai Red Curry

1. Ingredients .
2. coconut milk 2 cups.
3. cornflour 1 tbsp.
4. oil 1 tbsp.
5. soy sauce 1/2 tsp.
6. basil finely chopped leaves 1/4 cup.
7. veggies baby corn eggplant broccoli mixed ( , ,  florets .
8. cut into mm . (1”) cubes 1 Cup.
9. beans french , stringed and cut into mm . (1”) pieces 25 1/2 cup.
10. mushrooms sliced (khumbh) 1/2 cup.
11. salt to taste.
12. For The Thai Red Curry Paste .
13. chillies whole dry kashmiri red , .
14. water soaked in warm for minutes and drained 8 to 10 10.
15. onions finely chopped 1/4 cup.
16. garlic (lehsun) 6 clove.
17. galangal roughly chopped (thai ginger) 1 tbsp.
18. lemongrass (hare chai ki patti) stalks 2.
19. coriander (dhania) with stem stalks 6.
20. coriander seeds ground (dhania) 3 tbsps.
21. cumin seeds ground (jeera) 2 tsps.
22. white pepper freshly ground powder 1/2 tbsp.
23. salt 1/2 tsp.

This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. This recipe is vegetarian, vegan and gluten free. This vegetable thai red curry can be made vegetarian and vegan by leaving out the shrimp paste.

Step by step – Vegetables in Thai Red Curry

1. Method.
2. For the thai red curry paste.
3. Combine all the ingredients and blend in a mixer to a smooth paste, using little water. Keep aside..
4. How to proceed.
5. Combine the cornflour and coconut milk in a bowl and mix well. Keep aside..
6. Heat the oil in a wok, add the thai red curry paste and sauté on a medium flame for 2 minutes..
7. Add the cornflour-coconut milk mixture, soya sauce, half the quantity of basil leaves, mix well and simmer for 2 minutes, while stirring continuously..
8. Add the baby corn, brinjal, broccoli, french beans. Mushroom and salt, mix well and simmer for another 10 to 12 minutes or till the vegetables are cooked and the curry thickens..
9. Serve hot with steamed rice or with flat noodles..

When the vegetables in the curry are tender and the sauce has thickened, stir in the chopped coriander. I use Thai Kitchen Red Curry Paste, pictured below, since it doesn't contain any fish sauce or anchovy paste, plus it just tastes great. I used broccoli, bell peppers, zucchini and carrot in this curry but we'll go over other veggies that work below. Basically everything you could ask for in an excellent Thai dish. I truly hope you get a chance to try this curry!