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Vegetarian Thai Red curry Recipe - Veg Thai Red Curry

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Course: curry, Main Course, Main Dish
Cuisine: thai
Author: Rekha Kakkar


  • 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 ┬ŻLemongrass 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.