Recipe for easy Thai red curry made with veggies and coconut milk. Made with ready-made thai red curry paste.
I love thai food. The flavors of lemon grass, galangal and lime leaves is addictive. I make thai curries often at home. This is a very easy recipe for thai red curry made using ready made red curry paste. This recipe is so quick to put together for the busy week nights or if you are pressed for time.
A note on ready made curry paste:
Most of the ready-made thai red curry paste available in the super markets are non-vegetarian. They use dried shrimp and fish sauce. There are vegetarian red curry pastes available too. So be sure to check the ingredients before buying. If you do not like the smell of dried fish or fish sauce, I recommend you to choose the fully vegetarian red curry paste. My husband equates the smell of fish sauce to gym locker room. If you really have an enemy and want to take revenge, break a bottle of fish sauce in their living room. Dude, you better think twice before going ahead with the plan as the poor guy / girl will suffer for months.
Here is the link below to buy thai curry paste in India. (This is a 100% veg red curry paste)
Get your veggies diced and ready. You can use any veggie of your liking. We will be using chinese eggplants, mushrooms, onions and bell peppers today.
Heat oil in a pan and add in 3 tablespoon of the red curry paste. Fry for a minute. Add in the diced veggies and saute for a minute more.
Add in the red chilli flakes and water. Cook the veggies for 5-7 minutes. Check for seasoning. The red curry paste is already salty. Add salt only if necessary.
Once the veggies are cooked but firm, add in the coconut milk. I have used canned coconut milk. Simmer just for a minute more. Do not let the curry simmer for long after adding coconut milk.
Garnish with spring onions and remove from heat. Serve hot with rice.
- 2 tablespoon peanut oil
- 3 tablespoon thai red curry paste
- 4 cups diced veggies (egg plants, mushrooms, onion, bell peppers)
- 1 teaspoon red chilli flakes
- ½ cup water
- ½ teaspoon salt
- 200 ml canned coconut milk
- 2 sprigs spring onions, chopped
- Heat oil in a pan and add in 3 tablespoon of the red curry paste. Fry for a minute. Add in the diced veggies and saute for a minute more.
- Add in the red chilli flakes and water. Cook the veggies for 5-7 minutes. Check for seasoning. The red curry paste is already salty. Add salt only if necessary.
- Once the veggies are cooked but firm, add in the coconut milk. I have used canned coconut milk. Simmer just for a minute more.
- Garnish with spring onions and remove from heat. Serve hot with rice.
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