Craving a restaurant-quality meal that will transport your taste buds to the vibrant streets of Thailand? Look no further than this mouthwatering Vegetarian Thai Red Curry that promises to deliver an explosion of flavors in just 45 minutes! Whether you're a seasoned home cook or a culinary novice, this recipe will make you feel like a professional chef, impressing your family and friends with its authentic taste and stunning presentation.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- Coconut milk
- Red curry paste
- Mixed vegetables (bell peppers, carrots, broccoli)
- Tofu or chicken (optional)
- Fish sauce or soy sauce
- Fresh basil leaves
- Lime juice
- Rice for serving
Instructions
- Prepare all ingredients by washing and chopping mixed vegetables into bite-sized pieces. If using tofu, drain and cut into 1-inch cubes. For chicken, slice into thin strips.
- Heat a large wok or deep skillet over medium-high heat. Add 2 tablespoons of coconut milk and let it simmer for 1-2 minutes until it starts to separate.
- Add red curry paste to the coconut milk and stir continuously for 2-3 minutes, allowing the paste to release its aromatic oils and fragrance.
- Pour in the remaining coconut milk and stir to create a smooth, consistent sauce. Bring the mixture to a gentle simmer.
- Add harder vegetables like carrots first, cooking for 3-4 minutes. Then add bell peppers and broccoli, stirring occasionally.
- If using protein, add tofu or chicken now and cook for an additional 5-6 minutes until protein is heated through or cooked completely.
- Season the curry with fish sauce or soy sauce, adjusting to taste. Add a squeeze of fresh lime juice for brightness.
- Garnish with fresh basil leaves, torn or chopped just before serving.
- Serve hot over steamed rice, ensuring each portion has a good mix of vegetables and sauce.
Tips
- Use fresh, high-quality coconut milk for the richest, most authentic flavor. Full-fat versions work best for creating a creamy sauce.
- Toast your red curry paste briefly in the coconut milk to release its complex aromatics and deepen the overall flavor profile.
- Cut vegetables into uniform, bite-sized pieces to ensure even cooking and an appealing presentation.
- Layer your vegetables strategically, adding harder vegetables like carrots first, followed by softer ones like bell peppers.
- Don't rush the cooking process - allow each ingredient time to develop its flavors and integrate into the sauce.
- Adjust seasoning carefully: start with less fish sauce or soy sauce and add gradually to control saltiness.
- Fresh basil leaves are crucial - add them at the very end to preserve their bright, aromatic quality.
- For a protein boost, feel free to experiment with tofu, chicken, or even shrimp depending on your dietary preferences.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
