Veg Thai Red Curry | Vegan Thai Curry Rice
Veg Thai Red Curry is a vibrant, aromatic, and comforting Thai dish made with a medley of fresh vegetables simmered in a rich, creamy red curry sauce made from coconut milk and authentic Thai spices. Paired perfectly with steamed jasmine or basmati rice, this dish offers a balanced blend of spice, sweetness, and umami, making it a favorite in vegan and plant-based diets.Naturally gluten-free and dairy-free, this curry features ingredients like bell peppers, zucchini, carrots, and broccoli, infused with flavors of lemongrass, galangal, kaffir lime, and Thai basil. It's a quick and nourishing main course, ideal for lunch or dinner with bold flavors and wholesome nutrition.
Ingredients
Veg Thai Red Curry
- Galangal, sliced (गलांगल) – 2” piece
- Kaffir Lime Leaves (काफीर नींबू के पत्ते) – 4-5 nos
- Lemon Grass (लेमन ग्रास) – 3 Stalks
- Kaffir Lime (काफीर नींबू) – 1 no
- Bird’s Eye Chilli (थाई चिल्ली) – 1 no
- Kashmiri Dry Chilli (कश्मीरी लाल मिर्च) – 12-14 nos
- Spicy Dry Red Chilli – 3-4 nos
- Shallots (सांभर प्याज़) – 6 nos
- Garlic cloves (लेहसुन) – 12-15 nos
- Cumin (जीरा) – 2 tsp
- Coriander Seeds (धनिया बीज) – 2 tbsp
- White Peppercorn (सफेद मिर्च) – 1 tbsp
- Coriander Stem & Roots (धनिए की डंठल और जड़) – handful
- Salt (नमक) – 1 tsp
- Water – ½ cup
For Red Thai Curry
- Coconut Milk, thick (नारियल का दूध) – ½ cup (120ml)
- Red Thai Curry Paste (लाल थाई करी पेस्ट) – ½ Quantity
- Baby Corn, diced (बेबी कॉर्न) – ⅓ Cup
- Carrot, diced (गाजर) – ⅓ Cup
- Water (पानी) – 2 cups (500ml)
- Coconut Milk, thick (नारियल का दूध) – 1 cup (240ml)
- Mushroom, diced (मशरूम) – ⅓ Cup
- Broccoli, florets (ब्रॉकली) – ⅓ Cup
- Bamboo Shoot, diced (बैम्बू शूट) – ¼ cup
- Baby Brinjal (बैंगन) – 1 no
- Kaffir Lime Leaves (काफीर नींबू के पत्ते) – 2-3 nos
- Bird’s Eye Chilli (थाई चिल्ली) – 1 no
- Galangal, sliced (गलांगल) – 1” piece
- Thai Basil Leaves (थाई तुलसी पत्ता) – handful
- Jaggery, crushed (गुड़) – 2-3 tbsp
- Salt (नमक) – to taste
- Coconut Milk, thick (नारियल का दूध) – 1 cup (240ml)
- Red Pepper, diced (लाल शिमला मिर्च) – ⅓ Cup
- Yellow Pepper, diced (पीली शिमला मिर्च) – ⅓ Cup
Instructions
- Thai Red Curry is a tasty, yet healthy dish which is so aromatic that even your neighbours would drool if you made it at home!For Red Thai Curry Paste, add roughly chopped galangal, kafir lime leaves, lemongrass stalks (remove the root), peel of kafir lime, bird’s eye chilli, fresh red chilli or dried red chilli, soaked Kashmiri red chillies, shallots, garlic, cumin, whole coriander seeds, white peppercorn, coriander stem, and salt to taste to mixer grinder jar and grind everything up.
- For Thai curry, In a hot pan, cook coconut milk in it, then add the red Thai curry paste. Cook the Thai curry paste well. Now, add baby corn and carrots first (because it takes more time to cook them), then add a dash of water and coconut milk, then cook it for a while till the vegetables are half-done.
- Add mushrooms, broccoli, bamboo shoot, baby brinjals, kaffir lime leaves, red chilli slit, galangal, Thai basil, jaggery(to balance the spices), and salt to taste.When the vegetables are almost done, add some coconut oil and then add bell peppers. Feel free to adjust the spiciness or add more vegetables according to your preference. Give it a boil and Thai Red
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