Thai red vegetable curry
Baby corn, broccoli, carrots and mushrooms in coconut milk with a home-made red curry paste
A quick Thai red curry with a home-made paste of soaked red chillies, onion, garlic, ginger, lemongrass, coriander, cumin and white pepper. Crunchy baby corn, broccoli, carrot and mushrooms simmer in coconut milk with basil until the sauce is creamy and gently thickened. The paste is also used in several other Thai recipes in this collection. Serve warm with rice.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ⅓ oz baby corn½ cup, halved
- 1 oz carrots¼ cup, diced
- 1 ⅜ oz broccoli florets½ cup
- 1 ¼ oz mushrooms½ cup, sliced
- 1 ½ cups coconut milk1½ cups
- ½ tsp soy sauce
- 7 basil leaves6–8, chopped
- 1 tbsp cornflour
- ½ cup water½ cup
- ½ tbsp oil
- ½ tsp saltto taste
For the Thai red curry paste
- ½ cup onionchopped
- 4 cloves garlicpeeled
- ½ tbsp fresh gingergrated
- 1 stalk lemongrasschopped
- ½ tbsp ground coriander
- ½ tbsp ground cumin
- 1 tsp white pepper powder
- ½ tsp salt
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Method
0/8 doneStep 1: Parboil 2 ⅓ oz baby corn, 1 oz carrots, 1 ⅜ oz broccoli florets and 1 ¼ oz mushrooms in boiling water for 2 minutes. Drain and keep aside.
2 minStep 2: Soak 3 dried red chillies in warm water for 10 minutes, then drain.
10 minStep 3: Grind the chillies with ½ cup onion, 4 cloves garlic, ½ tbsp fresh ginger, 1 stalk lemongrass, ½ tbsp ground coriander, ½ tbsp ground cumin, 1 tsp white pepper powder and ½ tsp salt in a blender to a smooth paste, adding a spoonful of water if needed. (Any spare paste keeps in the fridge for a week, or freeze it in portions. A ready-made red curry paste can be used instead; check that it has no shrimp paste.)
Step 4: Heat ½ tbsp oil in a pan over a medium heat. Add the red curry paste and sauté for a few seconds until fragrant.
1 minStep 5: Add 1 ½ cups coconut milk, ½ tsp soy sauce, 7 basil leaves and all the vegetables and bring to a boil.
3 minStep 6: Mix 1 tbsp cornflour and ½ cup water to a smooth paste.
Step 7: Stir the cornflour paste and ½ tsp salt into the curry and simmer for 3–5 minutes until it thickens.
4 minStep 8: Serve warm with rice.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 3 g
- Carbs
- 12 g
- Fat
- 20 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thai red vegetable curry take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of mushrooms?
- Aubergine, diced, same weight.
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