Anyone up for the gorgeous 30 minutes One Pot Thai Red Curry ?? This Thai Red Curry recipe is just too good, healthy and so much better than a takeout ! It is Vegan, Vegetarian and Gluten Free too. Step by Step method included.

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 recipe 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. They suggested us to order Thai Red Curry Vegetarian and Thai 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 the takeaway and make this flavour bursting easy Thai Red Curry at home effortlessly.

THIS THAI RED CURRY RECIPE with Vegetables

comes together in less than 30 minutes, so much better than a takeout!

makes the best fridge clear out curry in a hurry.  Its gives you the opportunity to use up any left over vegetables.

is vegan/ vegetarian and gluten free too.

use Thai Basil and coriander. If you don’t have access to Thai basil, swap it with the regular one.

has so many complex flavours in that one pot. Its Sweet, savoury and spicy too!

is usually served with steaming jasmine rice. But they taste amazing with coconut rice, basmati rice and naan bread too.

can be made in Instant Pot, Pressure Cooker & on Stove Top.

What is Thai Red Curry?

 Red Thai Curry is popular Thai curry dish where red curry paste is cooked in coconut milk along with vegetables or vegetable protein source like Tofu or along with meat. In other words, I also call this curry a fridge clear out meal. You could literally tip in all sorts of vegetables in this veggie thai red curry along with the curry paste, coconut milk and herbs.

Let me tell you, its just too good to miss it!

Vegan Thai Red Curry Ingredients

What if I tell you, there are not many ingredients needed to actually make this Curry. You only need a handful of the staples to create a tasty thai red curry.  As the red curry paste ingredients already has a lot of complex interesting flavours, all I have to add are a handful of ingredients to pimp up. Some ginger garlic, onions, soy sauce to add some richness, rice vinegar & lime juice for a lot of extra freshness.

Thai Curry Paste – Use homemade red curry paste recipe  or use store bought vegetarian red curry paste. Check the label for vegan, vegetarian and gluten free! Luckily, we have this version of thai red curry paste available easily in our grocery store.

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. About 2.5 Cups!! I have put together vegetables that were stocked in my refrigerator and they were a perfect marriage. Also the other way to choose the vegetables will be a mix of crunch and soft textures.

Soy Sauce or Tamari Sauce 

Sugar 

Rice Vinegar

Thai Basil 

Coriander leaves

Lime Juice to bring out the freshness.

How to make One-Pot Vegetable 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 are 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, sugar, 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.

Season with thai basil, squeeze of lime juice and lots of coriander leaves.

How to make Thai Red Curry  Step by Step on Stove Top?

HAVE YOU MADE MY  Vegan RED THAI CURRY ?

THAI RED CURRY RECIPE BELOW

5 from 2 votes

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30 Minutes THAI RED CURRY ( Vegetarian/ Vegan )

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

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

Course: Main Course, Side Dish

Cuisine: Thai

Keyword: thai recipe, thai curry, vegan thai curry, thai curry with vegetables

Author: Sandhya Hariharan

Ingredients

• 1 tbsp coconut oil
• 1 small onion finely chopped
• 1 tbsp finely grated fresh ginger
• 1 tbsp freshly grated garlic
• 2 tbsp Thai Red Curry Paste
• 1 can coconut milk
• 1/4-1/2 cup water as needed
• 3/4- 1 tsp Sugar
• 2 tsp Soya Sauce
• 2 tsp rice vinegar
• 2 tsp lime juice

Vegetables

• 6 Baby Corn
• 6 Mangeouts
• 1 medium sized carrots peeled and sliced into circles
• 4 Stalks Broccoli Tenderstem

Garnishes

• 5-6 Thai Basil
• 2 Tbsp Coriander leaves
• Red Chilli or Siracha Sauce optional
• Lime wedges

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 Red Curry Paste, 1 tbsp coconut milk and stir well until well combined. Fry the curry paste well until the aroma is released.

3. Add the remaining coconut milk, soy sauce,sugar, rice vinegar, salt and 1/4 cup of water and stir.

4. Add all the vegetables and cook covered further for 4-5 minutes until they are a bit soft.

5. Switch off the flame and add thai basil and squeeze of lime juice.

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

7. Divide the cooked rice and curry into bowls and garnish with basil, red chilli and coriander leaves.

Recipe Notes

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