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    Home » Entrees » Healthy Thai Curry, Curries Recipes

    Healthy, Vegetarian, Vegetable Red Curry Recipe

    April 25, 2019 By Adam Leave a Comment

    This post may contain affiliate links.

    Vegetable Red Curry

    Red curry with vegetables is probably our favorite variety based on how often we make it.  We usually also throw in some chicken but I thought I'd do it with just vegetables since we had no chicken this week and it was still delicious.    This is a very easy recipe you can make in a matter of minutes.  It will fill your home with a wonderful odor and I find the sound and feel of stir-frying exhilarating.

    Vegetable Red Curry

    Vegetable Red Curry

    If you are a vegetarian, you should be aware that there is usually some kind of shellfish in Thai pastes and sauces.   I used the store bought curry paste for this which has shrimp in it.  You'll want to look at the ingredients as always if you have special needs.  You can use our home-made red curry paste recipe and modify it to make your own.  Here is a link, just leave out the shrimp paste and replace it with a fermented bean paste or something you like with a similar texture and fermented flavor.

    https://healthythairecipes.com/homemade-red-curry-paste/

    What you'll need

    You can buy a premade Thai red curry paste at most Asian markets and American markets now for that matter.   Mod worked in Thai restaurants for years and they usually just use Mae Ploy, Thai Red Curry Paste.  You can also find it on Amazon.com.  For the vegetables, I started buying the pre-cut vegetable packs from our local chain markets like Kroger or HEB.  They are awesome and fast and I am basing my measurements off of what came in a mushroom, onion and cut green beans pack I bought.  You will also need some lite coconut milk which is available everywhere now too and a wok, pot, deep pan or skillet.

    Onions or other vegetables

    Side note, I got into an argument about the onion, in this recipe as they said it is a horrible idea.  With that said, you may want to go with something else.  I still don't get it because we almost always add, at the least green onion.  Both my Thai wife and mother-in-law, use it a lot.    That said, feel free to use the vegetable you most enjoy.  There is some merit to the argument that certain vegetables feel better with certain curries, so do choose with your gut feeling.

    You'll also want a little monounsaturated oil of some kind for the wok.    Optionally, you can add some healthy noodles like brown rice vermicelli.  By all means, use whatever vegetables you have that you need to use before they go bad too.  Curry is easy like that, it's the paste and coconut milk that really make it Thai curry I think.  I am using a little more of the coconut milk than the typical recipe for red curry here because I love the sauce.  You can decrease to 1 cup rather than one can if you prefer and you can add or subtract paste to increase the spice level.  Adding coconut milk cools it if you make it too spicy.  Always taste before calling it done so you can adjust as needed.

    Ingredients:

    • 1 tbsp. canola or olive oil
    • ½ cup cut green beans
    • ½ cup any other vegetable
    • ½ cup sliced mushrooms
    • 2 cans light coconut milk
    • 2 tbsp. Thai red curry paste
    • *Optionally, healthy noodles like a brown rice vermicelli

    Instructions:

    1.  Oil the wok and heat the oil at medium-high.
    2.  Stir-fry the curry paste until it is fragrant.
    3.  Add 1 can of coconut milk and stir until boiling.
    4.  Add in the vegetables and stir until boiling again.
    5.   Add in the other can of coconut milk and bring to a boil.
    6.   Turn the heat to low, taste and adjust as needed.
    7.   At this point, you can add-in noodles if you want but my wife didn't approve and said they were slimy.  🙁  I was better off before the noodles.
    Vermicelli

    Vermicelli

    Printable Recipe

    Vegetable Red Curry
    Recipe Type: Curry
    Cuisine: Thai
    Author: HealthyThaiRecipes
    Prep time: 5 mins
    Cook time: 10 mins
    Total time: 15 mins
    Serves: 2-4 servings
    Ingredients
    • 1 tbsp. canola or olive oil
    • ½ cup cut green beans
    • ½ cup chopped onion
    • ½ cup sliced mushrooms
    • 2 cans light coconut milk
    • 2 tbsp. Thai red curry paste
    • *Optionally, healthy noodles like a brown rice vermicelli
    Instructions
    1. Oil the wok and heat the oil at medium-high.
    2. Stir-fry the curry paste until it is fragrant.
    3. Add 1 can of coconut milk and stir until boiling.
    4. Add in the vegetables and stir until boiling again.
    5. Add in the other can of coconut milk and bring to a boil.
    6. Turn the heat to low, taste and adjust as needed.
    7. At this point, you can add-in noodles if you want but my wife didn't approve and said they were slimy.  🙁  I was better off before the noodles.
    3.5.3226

    If you like red curry, check out these other red curry recipes!

    Red Curry Shrimp and Black Bean Noodles

    Cauliflower and Boiled Eggs Thai Red Curry

    Kale Chicken Thai Red Curry

    More Healthy Thai Curry Recipes Archive for healthythairecipes.com are a delicious way to have your curry and eat it too, without so much guilt.

    • Thai Red Curry with Pork Balls Featured Image
      Thai Mom's Easy Thai Red Curry with Pork Balls: A Delicious and Nutritious Dish
    • Thai moms easy and healthy Thai green Curry recipe featured image
      Thai Mom's Healthy and Easy, 6 Ingredient, Green Curry Recipe, สูตรแกงเขียวหวานอกไก่เพื่อสุขภาพและง่าย
    • Easy instant pot pumpkin Pumpkin Curry and Chicken Soup Recipe, Featured Image
      Easy Instant Pot Pumpkin and Mutton Curry Soup Recipe, แกงกะหรี่เนื้อแกะ
    • 10 Easy Thai Green Curry Recipes Featured Image
      10 Easy Thai Green 🟢 Curry Recipes🍛, 10 สูตรแกงเขียวหวานไทยง่ายๆ

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    Healthy Thai Recipes, Bio Pensacola-Breakfast-With-With Sangaroon Mod and Adam

    Hi, I'm Adam! This is our place to share our Thai and Thai-inspired recipes. Mod's mom started it all by sending her to Thai cooking school before she came to the USA. We play around with her recipes and ingredients to see how much healthier we can make them. Enjoy!

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