Thai Vegetable Curry: Step-by-Step Recipe
Our Thai Vegetable curry recipe is incredibly easy to make and is also healthier and tastier than takeout! It's also vegan, gluten-free and vegetarian for all to enjoy!
Instructions
Sautéing Curry Paste
- Firstly, put 2 tablespoons of oil in a pan. Maintain a low flame. Mix all the paste of Thai red curry.
- After that, cook it for a minute while stirring. It will have a lovely fragrance.
Add Vegetables
- Add 2 cups of chopped veggies and white button mushrooms. Combine together ½ cup of carrots chopped, ⅓ cup of baby corn chopped, 1 cup of button mushrooms chopped, ¼ or ⅓ cup chopped capsicum (or other coloured bell pepper), ¼ cup French beans and 1 cup chopped cauliflower (turkey berry).
Stir everything together
- After that, mix ½ cup thick coconut milk.
- Now add 1.5 cups of water and mix well. You may not need to add any additional salt because the Thai red curry paste already contains salt. After cooking, try it to see how it tastes. Reduce the amount of water if you prefer a thicker curry.
- After that, reduce the heat to medium-low and cover the pan with its lid. Cook the curry until the vegetables are soft.
- Reduce the heat to low and add 12 cups of thick coconut milk. You can leave the vegetables a little undercooked if you like.
- At last, combine it well and bring the entire curry to a low boil. Finally, stir in 1 tablespoon of chopped Thai basil leaves.
Making Thai Red Curry Paste
- First, set aside the spices. For instance, dried red chillies, bird's eye chillies, cumin seeds, black peppercorns and coriander seeds.
- Next, rinse, peel, and roughly chop garlic, galangal, kaffir and shallots. Do the same with lime leaves, and lemon grass stalks.
- Put the spices, shallots, and herbs in a jar grinder. Add 2 tablespoons of water, the soy sauce and (optional) lemon zest. Add salt as well.
Cook Veggies
- Furthermore, heat the coconut oil in a pan. Add the Thai red curry paste. Add the chopped vegetables, for instance, white button mushrooms. You can include whatever vegetables you choose. Combine everything.
- Add ½ cup of thick coconut milk now. Mix once more.
- After that, add water. Salt is not necessary because it was already included in the Thai curry paste. But, taste the curry later, and if you need more salt, then add it.
- At last, increase the heat to medium-low and cover the pan with its lid. Simmer the curry until the vegetables are tender and cooked through.
Making Thai Red Curry
- When the vegetables are tender, reduce the heat to low and add ½ cup thick coconut milk. If you prefer, you can leave the vegetables mild and undercooked.
- You can also add ¼ teaspoon palm sugar or unrefined cane sugar at this point. Sugar is optional and you can leave it out. Increase the amount of sugar for a mild sweeter taste. Mix well and bring the entire curry to a low or medium-low boil. Finally, stir in 1 tablespoon of chopped or ripped Thai basil leaves.
Notes
- Rich Creamy Curry: Full-fat coconut milk is the best option for a creamy and rich curry.
- Fast-cooking vegetables: Along with creaminess, It is important to add the fast-cooking vegetables at the end. Then simmer for a short while to maintain their crispness and tenderness.
- Control the heat: Some store-bought curry pastes can be rather hot, so start with a tablespoon and add more as necessary.
- Tofu: You can also add Pan-fried or air-fried tofu to the Thai red curry to give it a restaurant-style flavour.
- Use fresh herbs: For the finest taste in the curry, use fresh basil, cilantro, and kaffir lime leaves.
- Steam the veggies: if your curry sauce is too thick, add some broth for more flavour. You need to steam the vegetables in water if they aren't fully cooked.
- Use of coconut milk: Avoid coconut milk with the label “lite” or “low fat”.
- Use of Chicken: If you want to add chicken then, Cut 1-inch chunks of chicken breast or thighs. Season with salt and pepper to taste. Before precooking the vegetables, cook chicken in oil for 10-12 minutes till the pink goes. Set aside and return the cooked chicken to the pot at the end. Allow the chicken and vegetables to soak up the curry for 5 minutes.