Recipe Of Vegetables In Red Thai Curry

The word ‘curry’ comes from ‘Kari’ in the Tamil language and was later anglicized. There are four kinds of Thai curry: red, green, Massaman and Phanaeng curries. This Vegetables In Red Thai Curry recipe is fragrant and sumptuous and can be made mild or red-hot, depending on your taste. Try cooking this recipe of Vegetables In Red Thai Curry. It will awaken your senses and boost your mood.

Ingredients required for recipe of Vegetables In Red Thai Curry:

Baby corn (sliced and blanched) – ½ cup

1 carrot (sliced and blanched)

Green zucchini (cut into batons) – ¼ th cup

Cauliflower (cut into florets, blanched) – ½ cup (Optional)

Broccoli (cut into florets and blanched) – ½ cup

Mushrooms (sliced thick) – ¼ th cup

4 shallots

1 stalk of lemongrass

Bamboo shoots (sliced) – 1/3 cup

Vegetable oil – 1 tbsp

Red Thai curry paste – ¾ cup

Demerara sugar/ brown sugar/ plain granulated sugar – ½  tsp

Kaffir lime leaves – 4 nos

Coconut milk – 1½ cups

Coconut cream – 100 ml

Fresh cilantro (chopped) – 4 sprigs


For garnishing:

Chopped cilantro – 3 sprigs

Coconut cream – ½ tbsp

2 Kaffir lime leaves



Peel shallots and cut into halves, slice them very thinly.

Slice the lemon grass stalks very fine.

Heat oil in a sauce pan for 2 minutes. Add shallots. Sauté for 5 minutes, until soft and translucent. Add mushrooms and sauté.

Stir in the curry paste and cook for 2 minutes. Keep stirring it continuously.

Add the blanched vegetables and stir until it is fully coated.

Add the zucchini, lemongrass, bamboo shoots, brown sugar, kaffir lime leaves, coconut milk and coconut cream.

Bring very slowly to a boil. Let it simmer uncovered for 2 minutes.

Occasionally stir the curry in order to prevent it from burning or sticking to the bottom of the sauce pan. Ensure the vegetables are completely submerged in the curry.

Add the chopped cilantro, salt to taste. Stir and remove from the flame.


For serving the curry:

In a serving bowl, serve a small amount of rice in the bottom of a bowl and pour hot curry over it. Garnish with chopped cilantro, kaffir lime leaves and drizzle the coconut cream. It goes best with Thai jasmine rice or steamed rice.


Chef tips:

You may add 1/4th cup vegetable stock to adjust consistency of the curry.

You may add yellow, red & green capsicum, deseeded and diced , if desired.

Chef (Mrs.) Reetu Uday Kugaji cooks to touch souls. She works as a Programme Head at the ITM Institute of Hotel Management in Nerul, Navi Mumbai, speciality chef with and a food author with . Her Facebook page ‘Food For Thought by Chef Mrs Reetu Uday Kugaji’ is well-read. As Associate Professor at the D. Y. Patil University’s School of Hospitality and Tourism Studies in Navi Mumbai and the D.Y. Patil stadium previously, she has served the most delectable and exotic cuisines for famous personalities. She enjoys teaching and interacting with budding chefs. She has also learnt food styling and photography.

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