Introduction

Oh, the cozy comfort of a steaming bowl of curry! There’s something truly magical about the vibrant flavors and rich aromas that transport you straight to Thailand, right? This Thai Red Curry with Vegetables is one of those recipes that just makes my heart sing. It’s ridiculously easy to whip up, perfect for those busy weeknights when you want something delicious and satisfying without a fuss. Plus, it’s so forgiving, you can really make it your own. Get ready for a taste of sunshine!

Why You’ll Love This Recipe

Fast: Seriously, from chopping board to table in under 30 minutes!
Easy: No fancy techniques here, just simple steps for a restaurant-worthy meal.
Giftable: While the final dish is best enjoyed fresh, the experience of making it is a gift to yourself! Think of it as a mini-vacation for your taste buds.
Crowd-Pleasing: Even picky eaters usually love the creamy, slightly sweet, and gently spiced flavor. It’s a winner for family dinners or potlucks.

Ingredients

Let’s gather our colorful crew for this flavor adventure!

250 ml Coconut milk: The creamy, dreamy base that makes everything so luscious. Make sure it’s full-fat for the best texture!
2-3 tbsp Thai red curry paste: This is where all the magic happens! Start with 2 tablespoons and add more if you like it spicier.
½ green bell pepper (medium): Adds a lovely subtle sweetness and a nice crunch.
½ red bell pepper (medium): For a pop of color and a touch more sweetness.
1 cup mini eggplant: These little guys soak up all that delicious curry goodness. If you can’t find mini ones, just chop up a regular eggplant!
1 cup mushroom: Button mushrooms, cremini, or even shiitakes work wonderfully.
1 cup broccoli (medium sized): Those little trees add a great texture and a healthy boost.
5-6 Thai basil leaves (for garnish): These have a unique, anise-like flavor that’s heavenly with curry. Regular basil is a fine substitute in a pinch.

How to Make It

Alright, let’s get cooking! It’s as easy as 1-2-3, or rather, 1-7!

Prep Your Veggies: First things first, give all your beautiful vegetables a good wash. Then, chop them into bite-sized pieces so they cook evenly. Aim for pieces that are easy to scoop up with a spoon.
Warm the Coconut Milk: Grab a pot or a wok – whatever you have handy! Pour in that creamy coconut milk and heat it up over medium heat. You don’t want it to boil rapidly, just a gentle simmer.
Introduce the Curry Paste: Now, spoon in your Thai red curry paste. Stir it into the coconut milk until everything is beautifully combined and you start to smell that incredible, fragrant aroma. This is where the magic begins!
Add the Veggies: Toss in your chopped bell peppers, mini eggplant, mushrooms, and broccoli. It’s like a colorful party in your pot!
Coat Everything: Give it all a good stir. You want every single piece of vegetable to be lovingly coated in that gorgeous red curry coconut mixture.
Simmer to Perfection: Let it all simmer gently for about 10-15 minutes. You’re looking for the vegetables to be tender but still have a little bite to them – we don’t want mushy veggies!
Garnish and Serve: Once your veggies are perfectly tender, ladle your delicious Thai Red Curry into bowls. Scatter those fresh Thai basil leaves on top for a burst of freshness and that signature aroma. Enjoy!

Substitutions & Additions

This recipe is super adaptable! Feel free to get creative.

Protein Power: Add some cooked chicken, shrimp, tofu, or chickpeas for a heartier meal. Stir them in during the last few minutes of simmering just to heat through.
More Veggies: Snap peas, carrots, zucchini, cauliflower, or bok choy would all be fantastic additions. Just chop them to a similar size.
Spice Level: If you love heat, add a pinch of red pepper flakes or a finely chopped fresh chili along with the curry paste. If you’re sensitive to spice, start with 1 tablespoon of paste and taste as you go.
Sweetness: A tiny drizzle of honey or maple syrup can balance out the spice if needed.
Aromatic Boost: A knob of grated fresh ginger or a clove of minced garlic added with the curry paste can add another layer of flavor.

Tips for Success

A few little things to make your curry even more amazing:

Curry Paste Quality: The quality of your Thai red curry paste makes a big difference! I like to find brands that use natural ingredients.
Don’t Rush the Simmer: Letting it simmer allows the flavors to meld beautifully and the vegetables to cook through.
Prep Ahead: Chop all your vegetables earlier in the day or the night before and store them in an airtight container in the fridge. This makes weeknight cooking even faster!
Taste and Adjust: Always taste your curry before serving. Need more spice? Add more paste. Too spicy? A little more coconut milk or a touch of sweetener can help.

How to Store It

Leftovers are a wonderful thing! Once cooled, store your Thai Red Curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if it seems a bit thick. It’s also delicious served cold the next day!

FAQs

Got questions? I’ve got answers!

Q: Can I use regular curry paste instead of Thai red curry paste?

A: While it won’t be exactly the same, you can experiment! Other curry pastes (like yellow or green) will give a different flavor profile. Adjust the amount to your preference as spice levels vary.

Q: What do I serve this curry with?

A: It’s absolutely divine served over fluffy steamed jasmine rice! You can also serve it with brown rice, quinoa, or even noodles.

Q: Is this curry vegetarian?

A: Yes, this recipe as written is vegetarian! If you add any protein, just ensure it fits your dietary needs.

Easy Thai Red Curry with Veggies

A flavorful and easy Thai Red Curry with vegetables, perfect for a quick and satisfying weeknight meal.

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Cook Time 15

Equipment

Pot or wok
wok or pot

Ingredients

Main ingredients

250 ml Coconut milk Full-fat for the best texture
2 tbsp Thai red curry paste Start with 2 tablespoons and add more if you like it spicier
0.5 green bell pepper medium, chopped into bite-sized pieces
0.5 red bell pepper medium, chopped into bite-sized pieces
1 cup mini eggplant chopped into bite-sized pieces. If unavailable, chop a regular eggplant.
1 cup mushroom button mushrooms, cremini, or shiitakes, chopped into bite-sized pieces
1 cup broccoli medium sized, chopped into bite-sized pieces
5 leaves Thai basil for garnish. Regular basil is a fine substitute.

Instructions

Wash and chop all vegetables into bite-sized pieces.
250 ml Coconut milk
Pour coconut milk into a pot or wok and heat over medium heat until it gently simmers.
250 ml Coconut milk
Stir in the Thai red curry paste until well combined and fragrant.
250 ml Coconut milk
Add the chopped bell peppers, mini eggplant, mushrooms, and broccoli to the pot.
250 ml Coconut milk
Stir everything to ensure all vegetables are coated in the curry mixture.
Simmer gently for 10-15 minutes, until vegetables are tender but still have a slight bite.
Ladle the curry into bowls and scatter fresh Thai basil leaves on top for garnish.
250 ml Coconut milk

Notes

This recipe is adaptable. You can add protein like chicken, shrimp, or tofu. Other vegetables like snap peas, carrots, or zucchini can also be added. Adjust spice level with more paste or chili flakes, and balance with sweetener if needed. Ginger and garlic can enhance flavor.