Veggie Thai Red Curry

Veggie Thai Red Curry

Based on 10 ratings
Michaela

Michaela

Community member

"One of my favorite recipes with a lot of veggies—colorful, easy and healthy! Swap out the vegetables desired: nuts, shrimp or chicken fit perfectly as well, there is a lot of room to be creative #weeknightdinner!"

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1 tbsp
Thai red curry paste
200 ml
coconut milk
½
eggplant
1
carrots
½
zucchini
½
red bell pepper
4
button mushrooms
snap peas
½
red onion
1 cloves
garlic
1 tbsp
canola oil
100 ml
water
1 tbsp
soy sauce
120 g
rice
salt
scallion (for garnish)
chili string (for garnish)
MetricImperial

Utensils

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

How-To Videos

how-to-cook-basmati-rice

How to cook basmati rice

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal564
Fat29 g
Protein11 g
Carb70 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.
    • ½ eggplant
    • 1 carrots
    • ½ zucchini
    • ½ red bell pepper
    • 4 button mushrooms
    • snap peas
    • ½ red onion
    • 1 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.
    • 1 tbsp canola oil
    • 1 tbsp Thai red curry paste
    • 100 ml water
    • 200 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.
    • 1 tbsp soy sauce
    • 120 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!

  • Enjoy your meal!

    Veggie Thai Red Curry

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