Veggie Thai Red Curry
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
Baking
Resting
Ingredients
Utensils
cutting board, knife, peeler, garlic press, wok, spatula, pot
How-To Videos
How to cook basmati rice
How to prepare garlic
How to cut an onion
Nutrition per serving
Step 1/4
- 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
- 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
- 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
- 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!
