Danielle Tsi (https://commons.wikimedia.org/wiki/File:Thai_Red_Curry.jpg), „Thai Red Curry“, https://creativecommons.org/licenses/by-sa/2.0/legalcode

Veg. Thai Red Curry

I was visiting my family this past weekend and they were craving Thai food. Since the fridge was already stocked up with most of the ingridents to make the Red Curry. The few items that could have been added are Tofu, Bamboo shoots, Fresh thai chilies

Cuisine: Thai

Total Time: 35 min

Serves: 2-4 people


Thai Red Curry Paste

2 tbsp. olive oil

1 tsp. grated fresh ginger

1 tsp garlic paste

1 small Broccoli

1 Red Bell Pepper

1 Green Bell Pepper

1 Yellow Bell Pepper

4 Baby Corn

1 Zucchini

6-7 Mushrooms cut into halves

6-7 Basil Leaves

400 ml Coconut Milk


1. Heat oil in a large pot over medium high heat.

2. Add the green onions, followed by the fresh ginger and garlic paste.

3. Add bell pepper and stir-fry for two minutes

4. Add broccoli and baby corn and mix well

5. Add Curry paste and saute all the veggies until fragrant, about one minute.

6. Add Coconut milk and stir.

7. Add Zucchini and simmer for five more minutes.

8. Add Basil Leaves

9. If you would like to turn up the heat, you could add thai red chilies and red chilli powder

10.Bring to a boil and then turn down heat to let simmer for 10 minutes, stirring    occasionally.

Serving Style:

Best served with Jasmine Rice.

Image source: Danielle Tsi (https://commons.wikimedia.org/wiki/File:Thai_Red_Curry.jpg)


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