Anyone up for the gorgeous V-E-G-A-N Thai Red Curry ??

My first experience with THAI FOOD was about 15 years back!

Let me tell you, our very first experience with Thai Cuisine was just mind blowing  and the flavours stayed with us for a very long time.

Thai Red Curry has a very special place in my life. More than a decade ago, when we first visited Switzerland, as we were returning from Jungfraujoch, we were absolutely famished. We landed up into a Thai restaurant in Interlaken , not knowing what to order.
Hotel Waiter suggested us to order Thai Vegetarian Red Curry and Thai Vegetarian Green Curry with Steaming Jasmine Rice.  We instantly fell in love with the vegetarian thai curries!

Since then Thai Food has been a regular affair in our household.

Thai Curry as such, has got a distant resemblance to SouthIndian Palakkad Cuisine where there is ample use of Coconut in curries.   May be that is why we love Thai Cuisine all the more!!

Ask my better half what would he like { something special } and he would say Thai Vegetable Red Curry! Yes even today, we love Thai Cuisine and thoroughly enjoy the authentic flavours of coconut dispersing through authentic red curry.

Just forget ordering your takeaway and make this flavour bursting Thai Red Curry at home effortlessly.

What is Thai Red Curry?

Red Curry is popular Thai dish where red curry paste is cooked in coconut milk along with vegetables  or vegetable protein source like Tofu or along with meat.

Vegan Thai Red Curry Ingredients

Thai Curry Paste – Use homemade red curry paste  or use store bought vegetarian red curry paste. Remember to check the label for ingredients to ensure it is vegetarian.

Coconut Milk  is absolutely essential in this recipe and there is no substitution really!

Coconut Oil

Ginger Garlic 

Choice of vegetables is completely up to you.. I have put together vegetables that were stocked in my refrigerator and they were a perfect marriage.

Soy Sauce or Tamari Sauce  

Rice Vinegar

How to make 1-Pot Thai Red Curry at home ?

Over the last few years, I have learnt with trial and error and put together my perfect 30 Minutes Vegan Thai Red Curry.  All the ingredients needed to make this authentic Thai Red Curry is easily available at your local grocery stores.

It is so easy to make this Thai curry on  Stove-Top or Instant Pot. 

Instant Pot Thai Red Curry

To make Veggie Red Curry in IP, first saute onion, ginger garlic in coconut oil. Add Red Curry Paste and saute it for 2 minutes. At this stage add coconut milk and stir to ensure there is no lump.

Add Vegetables of your choice, soy sauce, rice vinegar, salt water and pressure cook on LOW for 2 minutes. Quick Pressure Release – QPR so that the vegetables don’t lose their crunch.  Taste and season more if needed.

Stove Top Vegan Thai Red Curry

For more Vegetarian Thai Cuisine Recipes

30 MINUTES THAI RED CURRY RECIPE BELOW

Print

30 Minutes THAI RED CURRY

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

This 30 Minutes Vegan Thai Red Curry is nothing short of deliciousness. Its made with coconut milk and lots of vegetables.

Course: Main Course, Side Dish

Cuisine: Thai

Author: Sandhya Hariharan

Ingredients

• 1 tbsp coconut oil
• 1 small onion finely chopped
• 1 tbsp finely grated fresh ginger
• 1 tbsp of freshly grated garlic
• 1 Green Bell Pepper
• 6 Baby Corn
• 6 Mangeouts
• 1 medium sized carrots peeled and sliced into circles
• 2 tbsp Thai Red Curry Paste
• 1 can coconut milk
• ½ -3/4 cup water as needed
• 3/4- 1 tsp Sugar
• 2 tsp Soya Sauce
• 2 tsp rice vinegar

Garnishes: handful of chopped fresh basil and coriander leaves. Some Chilli Flakes/ Siracha Sauce if you like it spicy.

Instructions

1. Heat Oil, add finely chopped onions along with a pinch of salt. Once onions have softened and translucent, add Ginger- Garlic. Saute for another 2 minutes until raw smell has eliminated. Make sure to stir continuously to avoid burning.
2. Add Pepper, Carrots along with 1/4 cup of water. Cook until carrots are tender.
3. Add Red Curry Paste, coconut milk and stir well until well combined.
4. Cook in low flame until the mixture has thickened a bit and the vegetables have cooked a little more - about 5 minutes.
5. Add baby corn and mangeouts, soya sauce, rice vinegar, sugar and 1/4 cup of water. Cook further for 3-4 minutes until they are a bit soft.

6. Divide the cooked rice and curry into bowls and garnish with basil and a sprinkle of red pepper flakes.

7. Taste and season more with soy sauce, rice vinegar, salt & pepper if you need more punch.

Recipe Notes

If you like your curry a bit more spicier, add a drizzle of siracha sauce.