Red Curry Mixed Vegetables
Submitted by sneazy57
Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
45 minStore-bought curry paste can’t touch the punch of homemade.
This recipe includes a from-scratch red curry paste with dried chilies, lemongrass, galangal, and kaffir lime leaves that keeps for weeks.
Toss it with coconut milk and stir-fried vegetables for a curry that tastes like it came from a Thai street vendor.
Variations
- Add tofu, shrimp, or chicken for protein
- Swap vegetables based on what’s fresh: bamboo shoots, baby corn, or Thai eggplant
- Adjust curry paste amount to control heat level
Chef Tips
- Blend paste until completely smooth for best texture
- Stir fry vegetables on high heat to keep them crisp
- Garnish with Thai basil and lime zest for authenticity
Ingredients
Directions
PASTE: Process all ingredients in a blender or food processor until smooth.
Keeps in the refrigerator for up to 3 weeks or will freeze for 3 months.
MIXED VEGETABLES: Combine coconut milk, salt and sugar.
Set aside.
Heat oil in a wok over medium heat.
Add 1 tablespoon curry paste (or more to taste) and stir fry for 1 minute.
Increase heat to high and add beans, eggplant, pepper and mushrooms.
Stir fry until the vegetables are tender crisp.
Reduce heat to medium and add coconut milk mixture while stirring and heat for 1 minute.
Serve hot over cooked jasmine rice and garnish with basil leaves and lime peel.
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