Red Curry Mixed Vegetables Recipe

Name: Red Curry Mixed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 each red chili peppers chopped; 1/2 teaspoon black pepper; 2 teaspoons coriander; 3 each kaffir lime leaves; 1 each lemongrass stalk, chopped; 2 teaspoons galangal root; 1/4 teaspoon salt; 2 each garlic cloves chopped; 1/4 cup onions chopped; 1 tablespoon vegetable oil; 1 cup coconut milk; 1/4 teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon soy sauce, tamari; 2 tablespoons vegetable oil; 1 cup green beans; 1 cup eggplant chopped; 1 cup green bell peppers chopped; 1 cup mushrooms sliced; 10 each basil; 1 teaspoon lime zest grated

Servings: persons

7 each red chili peppers chopped
1/2 teaspoon black pepper
2 teaspoons coriander
3 each kaffir lime leaves
1 each lemongrass stalk, chopped
2 teaspoons galangal root
1/4 teaspoon salt
2 each garlic cloves chopped
1/4 cup onions chopped
1 tablespoon vegetable oil
1 cup coconut milk
1/4 teaspoon salt
1 teaspoon brown sugar
1 teaspoon soy sauce, tamari
2 tablespoons vegetable oil
1 cup green beans
1 cup eggplant chopped
1 cup green bell peppers chopped
1 cup mushrooms sliced
10 each basil
1 teaspoon lime zest grated

1
PASTE: Process all ingredients in a blender or food processor until smooth.
2
Keeps in the refrigerator for up to 3 weeks or will freeze for 3 months.
3
MIXED VEGETABLES: Combine coconut milk, salt and sugar.
4
Set aside.
5
Heat oil in a wok over medium heat.
6
Add 1 tablespoon curry paste (or more to taste) and stir fry for 1 minute.
7
Increase heat to high and add beans, eggplant, pepper and mushrooms.
8
Stir fry until the vegetables are tender crisp.
9
Reduce heat to medium and add coconut milk mixture while stirring and heat for 1 minute.
10
Serve hot over cooked jasmine rice and garnish with basil leaves and lime peel.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 7 each red chili peppers chopped, 1/2 teaspoon black pepper, 2 teaspoons coriander, 3 each kaffir lime leaves, and more.

Yes, Red Curry Mixed Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Curry Mixed Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions