Thai Red Curry

Name: Thai Red Curry
Total time: 30 min
Yield: Family
Ingredients: 3 tbsp red curry paste; 400 ml coconut milk; 500 g mixed vegetables; 200 g tofu or chickpeas; to balance lime and sugar

A warming Thai red curry simmers vegetables in a fragrant coconut sauce with just the right balance of heat, sweet, and salt. It is naturally vegan, ready in half an hour, and endlessly adaptable. Ladle it over jasmine rice for a cozy bowl.

Asian Vegan Gluten-Free Stovetop Dinner Vegetables

⏱ 30 min
📊 easy
🍽 Family

Ingredients

3 tbsp red curry paste
400 ml coconut milk
500 g mixed vegetables
200 g tofu or chickpeas
to balance lime and sugar

Instructions

Spoon the thick cream from the top of the coconut milk into a hot pan.
Fry the curry paste in the cream for 2 minutes until fragrant and the oil splits.
Add the firm vegetables and the rest of the coconut milk.

Simmer 10 minutes until the vegetables begin to soften.
Add the tofu or chickpeas and any quick-cooking vegetables and cook 5 minutes more.
Season with a little sugar, salt, and lime juice to balance.
Serve over jasmine rice with Thai basil.

💡 Chef's tip

Balance the finished curry with a little sugar and lime, tasting as you go, since that sweet-sour-salty harmony is the soul of Thai cooking.

Frying the red curry paste in the thick coconut cream first toasts the spices and aromatics, releasing their oils for a far deeper flavor than simmering it in thin liquid.