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Thai Red Curry With Vegetables and Coconut Milk

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Recipe for easy Thai red curry recipe made with veggies and coconut milk. Made with ready-made thai red curry paste.

  • Total Time: 20 mins
  • Yield: 3 servings 1x


  • 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
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 200 ml canned coconut milk
  • 2 sprigs spring onions, chopped


  1. 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.
  2. 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.
  3. Once the veggies are cooked but firm, add in the coconut milk. I have used canned coconut milk. Simmer just for a minute more.
  4. Garnish with spring onions and remove from heat. Serve hot with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Curry
  • Cuisine: Thai
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