Thai Red Vegetable Curry Recipe

Name: Thai Red Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 5 cm fresh gingerroot, peeled and cut into thin matchsticks; 3 garlic cloves, thinly sliced; 2 tablespoons Thai red curry paste; 400 g coconut milk; 2 tablespoons light brown sugar; 1 lime, juice of; 2 tablespoons light soy sauce (or Thai fish sauce for non-vegetarians); 150 ml vegetable stock (or chicken stock for non-vegetarians); 1 bunch basil, cut into strips; 350 g prepared pumpkin, roasted and cubed (butternut or jap); 100 g fine green beans, trimmed and halved; 100 g baby corn, halved lengthways; 1 red capsicum, stalk and seeds removed, cut into strips

Servings: persons

2 tablespoons olive oil
5 cm fresh gingerroot, peeled and cut into thin matchsticks
3 garlic cloves, thinly sliced
2 tablespoons Thai red curry paste
400 g coconut milk
2 tablespoons light brown sugar
1 lime, juice of
2 tablespoons light soy sauce (or Thai fish sauce for non-vegetarians)
150 ml vegetable stock (or chicken stock for non-vegetarians)
1 bunch basil, cut into strips
350 g prepared pumpkin, roasted and cubed (butternut or jap)
100 g fine green beans, trimmed and halved
100 g baby corn, halved lengthways
1 red capsicum, stalk and seeds removed, cut into strips

1
For the curry base, heat the oil in a large frying pan.
2
Add the ginger and garlic and cook gently for 1 minute without browning.
3
Add curry paste and cook, stirring, for 2 minutes.
4
Add the coconut milk, sugar, lime juice, soy sauce and stock and simmer for a further 2 minutes.
5
Stir in the pumpkin and beans and simmer for 6 minutes.
6
Add the sweet corn and red capsicum and simmer for a further 5 to 6 minutes until all the vegetables are tender.
7
Stir in the basil leaves and serve with some steamed rice.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 5 cm fresh gingerroot, peeled and cut into thin matchsticks, 3 garlic cloves, thinly sliced, 2 tablespoons Thai red curry paste, and more.

Yes, Thai Red Vegetable Curry falls under the General 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.

Thai Red Vegetable Curry

How did you like this recipe?

Frequently Asked Questions