Are you ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Thailand? Our Thai Vegetable Red Curry is a delightful blend of rich coconut milk, aromatic spices, and a rainbow of fresh vegetables, making it the perfect dish for both seasoned chefs and kitchen novices alike. In just 45 minutes, you can whip up this mouthwatering masterpiece that promises to impress your family and friends. Dive into our recipe and discover the secret to creating a restaurant-quality dish in the comfort of your own home!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup vegetable broth
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients and preparing the vegetables. Wash and slice the bell peppers, zucchini, and carrots into thin strips. Cut the broccoli into small florets and set aside.
- In a large pot or deep skillet, heat a medium flame over the stove. Add the red curry paste and sauté for about 1-2 minutes until fragrant. This helps to release the flavors of the curry paste.
- Pour in the can of coconut milk, stirring continuously to combine it with the curry paste. Allow the mixture to simmer for about 2-3 minutes, which will help to thicken the sauce slightly.
- Next, add the vegetable broth to the pot and stir well to incorporate all the ingredients. Bring the mixture to a gentle simmer.
- Add the sliced bell peppers, zucchini, carrots, and broccoli florets to the pot. Stir to ensure that the vegetables are evenly coated with the curry sauce.
- Incorporate the fish sauce and brown sugar into the mixture. The fish sauce adds depth and umami, while the brown sugar balances the flavors with a hint of sweetness.
- Cover the pot and let the curry simmer for about 15-20 minutes, or until the vegetables are tender but still vibrant in color. Stir occasionally to prevent sticking and ensure even cooking.
- Once the vegetables are cooked to your liking, taste the curry and adjust the seasoning if necessary. You can add more fish sauce or sugar according to your preference.
- Remove the pot from heat and let it sit for a few minutes to cool slightly. This will help the flavors meld together.
- Serve the Thai vegetable red curry hot, garnished with fresh basil leaves. It pairs beautifully with steamed jasmine rice or rice noodles.
Tips
- Prep Ahead: To save time, wash and slice all your vegetables before you start cooking. This will streamline the process and ensure you have everything ready to go.
- Adjust Spice Levels: If you prefer a milder curry, start with less red curry paste and gradually add more to taste. You can always increase the spice, but it’s hard to tone it down!
- Experiment with Vegetables: Feel free to swap in your favorite veggies or whatever you have on hand. Sweet potatoes, snap peas, or eggplant would also work wonderfully in this dish.
- Garnish for Flavor: Don’t skip the fresh basil! It adds a burst of freshness that elevates the dish. You can also add lime wedges for an extra zing.
- Perfect Pairing: Serve your curry with steamed jasmine rice or rice noodles to soak up the delicious sauce. A side of crispy spring rolls makes for a fantastic meal!
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if the curry thickens too much.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 0mg
