Thai Red Vegetable Curry

This Thai red vegetable curry is super quick to make, delicious and spicy. It’s easily adaptable if you don’t like your curry too spicy – just use fewer chillies (check the recipe notes below), you can also adapt the sweetness and saltiness to your taste too. Hope you love it!

Course Dinner

Cuisine Thai

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 551kcal

Author Jess & Dan

Ingredients

For the paste:

5 dried red chillies soaked for at least 15 minutes
5 red chillies
3 bird eye chillies *see notes
1 tablespoon yellow bean paste *see notes
1 tablespoon cumin powder
4 cloves garlic
1 lemongrass *see notes
2 shallots
1 inch galangal *see notes
3 kaffir lime leaves
1 red bell pepper

For the curry:

Red curry paste whole amount from above
1 stick lemongrass
2 kaffir lime leaves – bashed
400 g firm tofu – drained, pressed and cubed
800 ml coconut milk
2 tablespoon light soy sauce
2 tablespoon dark soy sauce
2 tablespoon brown sugar
100 g baby corn – chopped into thirds
100 g sugar snap peas
200 g tenderstem broccoli
1 tablespoon vegetable oil optional

Metric - US Customary

Instructions

Put all of the red curry paste ingredients in a blender or a pestle and mortar. Grind by hand or blitz until smooth. If using a blender you may need to add about 1-2 tablespoons of water to loosen the paste up a bit.
5 dried red chillies, 5 red chillies, 3 bird eye chillies, 1 tablespoon yellow bean paste, 1 tablespoon cumin powder, 4 cloves garlic, 1 lemongrass, 2 shallots, 1 inch galangal, 3 kaffir lime leaves, 1 red bell pepper
Heat a wok over a medium-high heat, pour in the oil (if using) and then add in all of the paste. As long as your wok is non-stick you won’t need any oil.
1 tablespoon vegetable oil, Red curry paste
Stir the paste and then add in a couple of tablespoons of coconut milk, lemongrass, kaffir lime leaves and the tofu. Continue stirring for a few minutes. Your kitchen should be smelling fragrant by this point!
1 stick lemongrass, 2 kaffir lime leaves, 800 ml coconut milk, 400 g firm tofu
Chuck in the rest of the coconut milk. Bring to the boil, then reduce to a gentle simmer for 5 minutes.
800 ml coconut milk
Pour in the soy sauces, sugar and vegetables.
2 tablespoon light soy sauce, 2 tablespoon dark soy sauce, 2 tablespoon brown sugar, 100 g baby corn, 100 g sugar snap peas, 200 g tenderstem broccoli
Simmer for another 5 minutes.
Taste, and add in more sugar if you’d like it sweeter (and less spicy) or more light soy sauce if you’d like it saltier. The vegetables should be tender but not soft by this point.
Remove from heat, then take out the kaffir lime leaves and lemongrass.
Serve with Jasmine rice and enjoy!

Notes

* if you don’t want the curry to be too spicy, omit the bird eye chillies

* if you can’t find fresh galangal you can use ginger instead, or buy galangal in a jar. Use 2 teaspoons in the curry paste.

* if you can’t find fresh lemongrass, you can buy that in a jar too. Use 2 teaspoons in both the paste and the curry sauce.

* It’s traditional to use palm sugar in Thai cooking, but brown sugar is more readily available in the west. You could also use coconut sugar or white sugar.

* if you don’t want to make the paste at home, you can use this Thai Taste red curry paste instead. It’s super tasty and accidentally vegan.

* Yellow bean paste is a fermented soy bean paste, that adds an umami flavour. If you don't have any, use white miso paste.

Nutrition