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Vegetable Red Curry

Vegetable Red Curry is a traditional Thai dish that is made with a variety of vegetables, such as eggplant, bamboo shoots, bell peppers, carrots, and mushrooms, simmered in a flavorful red curry sauce. It is usually served with steamed white rice, and can be garnished with fresh herbs such as cilantro or basil. Red Curry is a great way to get a variety of nutritious vegetables into your diet, and is a great choice for vegetarians or vegans.

Ingredients (2 Persons)

  • 3 tablespoons vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom

Directions

  • Step 1
    Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
  • Step 2
    Stir in the curry paste, turmeric, cumin, coriander, and cardamom and cook for 1 minute, until fragrant.
  • Step 3
    Add the carrots, bell peppers, and green beans to the skillet and cook for 5 minutes, stirring occasionally.
  • Step 4
    Stir in the coconut milk and bring the mixture to a simmer. Reduce the heat to medium-low and simmer for 10-15 minutes, until the vegetables are tender and the sauce has thickened.
  • Step 5
    Serve the curry with cooked jasmine rice or naan bread.

Comments

Anonymous
,
This Vegetable Red Curry is absolutely delicious! The slight bitterness of the curry combined with the sweetness of the vegetables makes for a unique and flavorful dish. Perfect for a weeknight dinner or a dinner party!

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