Veg Red Curry Recipe Easy and Flavorful Dinner Idea

If you’re craving a vibrant, comforting dish that bursts with exotic flavors and wholesome veggies, this Veg Red Curry Recipe is the perfect choice. Inspired by traditional Thai cuisine, this recipe combines creamy coconut milk with aromatic red curry paste, fresh vegetables, and a touch of sweetness and spice.

It’s an excellent way to enjoy a plant-based meal that’s both nourishing and tantalizing to your taste buds.

Whether you’re a seasoned curry lover or new to Thai cooking, this recipe is straightforward and adaptable. It’s ideal for weeknight dinners or special occasions when you want something satisfying yet wholesome.

You’ll love how the layers of flavors come together in this colorful curry that pairs beautifully with steamed jasmine rice or warm naan bread.

Why You’ll Love This Recipe

This Veg Red Curry is a vibrant celebration of fresh vegetables and rich, creamy sauce. It’s:

• Quick and easy to prepare, perfect for busy weeknights.
• Customizable with your favorite vegetables or tofu for added protein.
• Healthy and nutritious, packed with vitamins from a variety of colorful veggies.
• Deliciously fragrant thanks to fresh herbs, spices, and coconut milk.
• Suitable for vegans and vegetarians, with an option to make it gluten-free.

Ingredients

• 2 tablespoons red curry paste (adjust to taste)
• 1 tablespoon vegetable oil
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, thinly sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh basil leaves for garnish
• Cooked jasmine rice, to serve

Equipment

• Large skillet or wok
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Medium bowl
• Serving bowls

Instructions

1. Prepare the vegetables: Wash and slice all vegetables as listed. This will make the cooking process smooth and quick.
2. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium heat until shimmering.
3. Sauté aromatics: Add the sliced onion, minced garlic, and grated ginger to the pan. Cook for 2-3 minutes until fragrant and the onion is translucent.
4. Add the red curry paste: Stir in the red curry paste and cook for 1-2 minutes, allowing the spices to release their aroma.
5. Pour in coconut milk and broth: Slowly add the coconut milk and vegetable broth to the pan, stirring to combine everything evenly.
6. Simmer vegetables: Add the carrot, broccoli, and red bell pepper first. Let them cook in the sauce for about 5 minutes, stirring occasionally.
7. Add remaining vegetables: Stir in zucchini and snap peas. Continue cooking for another 3-4 minutes until all vegetables are tender but still crisp.
8. Season the curry: Mix in soy sauce and brown sugar. Adjust seasoning by adding a little more curry paste or sugar if desired.
9. Finish with lime juice: Remove the pan from heat and squeeze fresh lime juice for a zesty finish.
10. Serve immediately: Garnish with fresh basil leaves and serve hot alongside steamed jasmine rice.

Tips & Variations

“For a protein boost, add cubed tofu or chickpeas during the simmering step.”

Feel free to swap or add other veggies like eggplant, green beans, or baby corn based on seasonal availability or preference. If you prefer a milder curry, reduce the amount of red curry paste or substitute it with a milder green curry paste.

For a richer flavor, you can toast the red curry paste in oil longer before adding the coconut milk. This helps to deepen the spices’ aroma.

If you want a thicker curry, simmer a bit longer to reduce the liquid or add a tablespoon of cornstarch slurry (cornstarch mixed with cold water) to thicken quickly.

Experiment with garnishes such as chopped cilantro, sliced red chilies, or crushed peanuts for extra texture and flavor.

Nutrition Facts

Serving Suggestions

This Veg Red Curry shines when served over fragrant jasmine rice or sticky rice to soak up the luscious sauce. For a low-carb option, serve it with cauliflower rice or steamed quinoa.

Pair this curry with some light, crunchy sides like a fresh cucumber salad or spring rolls for a balanced meal. You can also complement it with warm flatbreads like naan or roti to scoop up every last bit of curry.

For dessert inspiration after this flavorful meal, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a delightful finish.

Conclusion

Our Veg Red Curry Recipe offers a delicious way to enjoy a wholesome, plant-based meal bursting with authentic Thai flavors. The combination of creamy coconut milk and fresh vegetables creates a comforting yet vibrant dish that’s easy to prepare and endlessly customizable.

Whether you’re cooking for family, friends, or just yourself, this recipe is sure to become a favorite. Plus, it’s a wonderful introduction to Thai cuisine’s wonderful balance of sweet, spicy, and savory notes.

Don’t forget to explore other amazing recipes on our site like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to keep your meals exciting and healthy.

Happy cooking and enjoy your flavorful veg red curry!

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