Veggie Thai Red Curry

Based on 8 ratings

Michaela

Community Member

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2 tbsp Thai red curry paste
400 ml coconut milk
eggplant
carrots
zucchini
red bell pepper
button mushrooms
snap peas
red onion
2 cloves garlic
2 tbsp canola oil
200 ml water
2 tbsp soy sauce
240 g rice
salt
scallion (for garnish)
chili string (for garnish)

Utensils

  • cutting board
  • knife
  • peeler
  • garlic press
  • wok
  • spatula
  • pot

Nutrition per serving

Cal
564
Protein
11 g
Fat
29 g
Carb
70 g
  • Step 1/4

    Wash the vegetables, peeling if necessary and cut into pieces, slices, or sticks. Finely dice onion and mince or press garlic. Slice scallion and set aside for garnish.
    • eggplant
    • carrots
    • zucchini
    • red bell pepper
    • button mushrooms
    • snap peas
    • red onion
    • 2 cloves garlic
    • scallion (for garnish)
    • cutting board
    • knife
    • peeler
    • garlic press

    Wash the vegetables, peeling if necessary and cut into pieces, slices, or sticks. Finely dice onion and mince or press garlic. Slice scallion and set aside for garnish.

  • Step 2/4

    Add canola oil to a hot pot or wok. Add onion and garlic and sauté. Add red curry paste and fry briefly. Deglaze with a little water, gradually add the coconut milk, and mix well.
    • 2 tbsp canola oil
    • 2 tbsp Thai red curry paste
    • 200 ml water
    • 400 ml coconut milk
    • wok
    • spatula

    Add canola oil to a hot pot or wok. Add onion and garlic and sauté. Add red curry paste and fry briefly. Deglaze with a little water, gradually add the coconut milk, and mix well.

  • Step 3/4

    Add eggplant and let cook for approx. 5 min. Add zucchini and carrots and let cook for another 5 min. Add the remaining water and remaining vegetables to the wok. Season to taste with soy sauce and salt. 
In the meantime, bring water to a boil and cook rice according to package instructions.
    • 2 tbsp soy sauce
    • 240 g rice
    • salt
    • pot

    Add eggplant and let cook for approx. 5 min. Add zucchini and carrots and let cook for another 5 min. Add the remaining water and remaining vegetables to the wok. Season to taste with soy sauce and salt. In the meantime, bring water to a boil and cook rice according to package instructions.

  • Step 4/4

    Depending on the size of the vegetables, let the curry cook for approx. 20-25 min. Serve with rice and garnish with sliced scallion and chili threads. Cashews or peanuts fit as well. Enjoy!
    • chili string (for garnish)

    Depending on the size of the vegetables, let the curry cook for approx. 20-25 min. Serve with rice and garnish with sliced scallion and chili threads. Cashews or peanuts fit as well. Enjoy!