Thai Red Curry with Vegetables
Lanna cuisine starters.JPG by Takeaway · CC BY-SA 3.0
Thai Red Curry with Vegetables is a vibrant and aromatic dish that captures the essence of Thai cuisine. The creamy coconut milk combined with fiery red curry paste creates a perfect harmony of spice and richness, making it a comforting yet exciting meal. This dish's tender vegetables provide a delightful contrast in texture, making every bite satisfying.
Originating from Thailand, Thai red curry has become a beloved staple worldwide due to its bold flavors and versatility. It’s often enjoyed during cozy family dinners or special gatherings, showcasing the region's love for fragrant, spicy, and wholesome food. Perfect over steamed jasmine rice, this curry brings warmth and flavor to any occasion.
Ingredients
- 2 tbsp Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 cup snap peas
- 1 small zucchini, sliced
- 2 tbsp soy sauce or fish sauce
- 1 tbsp brown sugar
- Fresh Thai basil leaves for garnish
- Lime wedges for serving
- Cooked jasmine rice for serving
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium heat.
- 2
Add the Thai red curry paste and cook for 1-2 minutes, stirring constantly until fragrant.
- 3
Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
- 4
Add the sliced carrots and cook for 3 minutes, then add the bell peppers, zucchini, broccoli, and snap peas.
- 5
Stir in the soy or fish sauce and brown sugar, adjusting to taste.
- 6
Simmer the curry for 7-10 minutes until the vegetables are tender and the flavors meld.
- 7
Taste and adjust seasoning if needed. Remove from heat.
- 8
Serve the Thai Red Curry with fresh Thai basil leaves on top and lime wedges on the side over steamed jasmine rice.