Vegetarian Thai red curry is a flavorful and popular veg curry from Thai Cuisine. In traditional Thai curry recipe, vegetables are cooked in Thai red curry paste and coconut gravy which is packed with flavors and healthy vegetables.
This recipe of Thai curry is completely vegetarian, homemade Thai red curry paste is completely made from scratch. In traditional Thai curry paste fish sauce/shrimp paste is used, but I skipped both. Being a vegetarian, I don’t use both these ingredients so I always skip these two and use soy sauce instead.
I start Thai red curry as usual with red paste, which is heart and soul of this curry, How you the ingredients for curry paste makes a distinctive difference in bringing out the taste and aroma of the curry, I don't use mortar and pestle for the curry paste so I always use mini grinder or coffee grinder to make curry paste.
You can make this curry paste in advance during weekend meal preparation and use it for dinner on a weeknight so that all you need to do is mix the veggies and coconut milk and cook the rice on side. In 30 Minutes you have delicious and flavourful hot meal on your table.
I have always love Thai food for its similarity with Indian food for spiciness and tangy taste. Ever since I first tasted Thai food many years ago I am always besotted by this Thai Red Curry, which is fragrant sumptuous and red hot. This is so much similar to the curry which we normally have at home, yet really different and unusual with a coconut based gravy and fragrant spices and herbs.
Initially, I did not try it to cook home, but once when we were craving for spicy food and I did not want to go out, a google search and combined effort later, we came out with a curry dish in which was totally customised to our taste and still close to the authentic Thai red Curry which is completely suitable for vegetarians and vegans
So the dish may not be authentic Thai as it does not have shrimp paste or fish sauce, but I can humbly say that I never had a leftover Thai curry in my refrigerator.
Serve this over a steaming bowl of jasmine rice or plain rice and you really don’t require anything else. It is HEAVEN in the bowl…Believe me!
If you like Thai food you may like to check more recipes from Thai cuisine on my Blog Thai Green Curry Pad Thai Noodles, Thai Vegetable Soup Recipe, Jamie Oliver’s Veggie and Tofu Stir Fried Noodles, Veg Thai Green Curry , Thai Green Curry Paste Recipe
If you cook this recipe of Vegetarian Thai Red curry, please DO let me know your feedback.
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- 1 Shallots medium
- 5-6 Red Chilli Peppers Fresh
- 1 Galangal or if you do not have it ginger
- Salt to taste
- 1 teaspoon coriander powder
- 2-3 cloves garlic optional
- 2 tbsps coriander leaves
- teaspoon ½Lemongrass stalk chopped
- 1-2 Kafir lime leaves
- 2 cup cups Coconut Milk fresh or reconstituted 8tbsp coconut milk powder in 2water
- 1 teaspoon soy sauce
- 2 cups Assorted vegetables ( I used broccoli mushroom, zucchini, colored bell peppers etc)
- 200 g tofu cubes
- Take all the ingredients of red curry paste (shallots, red chilli, garlic, galangal, coriander leaves, coriander powder, cumin powder) and grind them to a smooth paste either using mortar and pestle or a coffee grinder.
- Prepare 1 cup of thick coconut milk from coconut milk powder according to the instruction given on packaging. I took 4 tablespoon of powder in one cup of warm water to reconstitute it.
- Pour 2 tablespoon of oil in a pan and add red curry paste to it. Cook this paste for 5-7 minutes while stirring continuously, cooked add coconut milk to it and cook for 5 minutes and add mushroom and capsicum and soy sauce.
- Add big chunks of vegetables to curry and cook covered in a pot for some time till vegetables are still crunchy and not fully done.
- Serve hot with either steamed rice or tastes best with Jasmine rice.