Thai Vegetable Curry With Rice – a delicious recipe with onion, garlic, red curry, milliliters coconutmilk, water, fishsauce. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash and peel the vegetables and cut them into bite size pieces. Make sure to cut the harder types of vegetables into smaller pieces ans the softer ones so that everything cooks evenly.
2
Heat the vegetable oil in a wok and add the curry paste once it's hot. Cook the paste for approximately 2 minutes to release the flavor.
3
Add the chopped onions and garlic and cook for 5 minutes continuously stirring to prevent burning.
4
Add the coconut milk and water.
5
Add the chopped vegetables, ginger, lemongrass, lime juice, lime leaves, brown sugar, fishsauce and stock cube.
6
Turn the heat low and let the curry simmer for 15 minutes until the vegetables are done but not overcooked.
7
Check the seasoning and add extra fish sauce, lime juice or sugar if necessary.
8
Serve with basmati or brown rice, fresh coriander and extra lime wedges.
139
kcal
Calories
2
g
Fat
30
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 ounce onion, 2 cloves of garlic, 4 tablespoons red curry paste, 200 milliliters coconutmilk, and more.
Yes, Thai Vegetable Curry With Rice 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.
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