Our homemade Vegan Thai red curry is creamy, flavourful, aromatic and so easy to make at home. Ready in just 30 minutes, this curry is quick, delicious and healthier than the takeaway.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Main Course, Side Dish
Cuisine: Thai
Keyword: thai red curry, vegan thai red curry, vegetable thai red curry
Servings: 4People
Calories: 293kcal
Author: Sandhya Hariharan
Ingredients
1tbspcoconut oil
1medium white onion finely chopped
1tbspgingergrated
1tbspgarlicminced
2tbspThai Red Curry Paste
1can coconut milk (400ml)
¼-½cupwater or as needed
¾- 1tspsugar
2tspsoya Sauce
2tsprice vinegar
2tsplime juice
Vegetables
6Baby Corn
6Mangetouts ( Snow peas)
1carrotspeeled and sliced into circles
4StalksBroccoli Tenderstem
Garnishes
5-6Thai Basil
2 tbspFresh Coriander leaves
Red Chilli or Siracha Sauceoptional
Lime wedges
Instructions
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.
Add Red Curry Paste, 1 tbsp coconut milk and stir well until well combined. Fry the curry paste well until the aroma is released.
Add the remaining coconut milk, soy sauce,sugar, rice vinegar, salt and 1/4 cup of water and stir.
Add all the vegetables and cook covered further for 4-5 minutes until they are a bit soft.
Switch off the flame and add thai basil and squeeze of lime juice.
Taste and season more with soy sauce, rice vinegar and salt, if you need more punch.
Divide the cooked rice and curry into bowls and garnish with basil, red chilli and coriander leaves.
Notes
If you like your curry a bit more spicier, add a drizzle of siracha sauce.