vegetable red curry

Thai Red Curry with Shrimp and Vegetables is served with infused rice for the most flavorful and easiest curry ever! It&#x27;s filled with vegetables, the most aromatic and delicious red curry-coconut milk broth, and the rice is infused with star anise and cardamom for even more flavor! The curry comes together in minutes, and you won&#x27;t be able to stop using this method for making the best rice ever!

Thai Red Curry with Shrimp, Vegetables, and Infused Rice

water

basmati rice

cardamom pods, crushed

star anise pods*

salt

coconut oil

garlic,

ginger

scallions, thinly sliced

shallot,

Thai red curry paste*

(14.5 ounce) cans full-fat coconut milk*

pepper

shrimp,

yellow bell pepper, very thinly sliced

broccoli crown,

carrots,

lime

juice of 1 lime

soy sauce

cilantro,

basil

scallions

lime wedges

Begin by making the rice. Bring the water to a boil in a medium saucepan (that has a lid). Once boiling, add the rice, cardamom pods, star ansie pods, and salt. Stir to combine. Cover and reduce heat to medium-low. Cook for 15-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork and discard cardamom and star anise pods.

While the rice is cooking, make the curry. Heat a large, deep skillet over medium-high heat. Add the coconut oil. Once hot, add the garlic, ginger, and a pinch of salt and sauté for 30 seconds to 1 minute, or until fragrant. Add the scallions and shallot and sauté for another 2 minutes. Add the curry paste and cook for an additional 1-2 minutes, stirring constantly to prevent it from burning.

Add the coconut milk, salt, and pepper. Increase heat to high and bring to a boil. Once boiling, add the shrimp, bell pepper, broccoli, and carrots. Reduce heat slightly and simmer for 2-3 minutes, or until shrimp are cooked through and vegetables are cooked to your liking.

Remove from heat, let cool for a minute or two, and stir in lime zest, lime juice, and soy sauce. Season to taste with additional salt and pepper if desired. Serve the curry over the infused rice, and garnish with extra cilantro, Thai basil, and scallions. Serve with lime wedges.

Flavor-packed, Thai-style vegetable red curry made with sweet red bell pepper, broccoli, and tender potatoes. Cooked in just 20 minutes! Serve with a side of jasmin rice or roti.

20-Minute Thai-Style Vegetable Red Curry

13.5 fl oz can of full fat coconut milk (I used Chaokoh coconut milk

red curry paste

tomato paste

sugar

broccoli

potato (chopped)

red bell pepper

cayenne pepper/hot chili powder (to taste (optional))

Thai basil (Or Mexican cinnamon basil (optional))

In a heavy-bottom Dutch oven or pot, over medium-high heat, heat 6 tablespoons of the coconut cream for about 1 minute. (see recipe notes)

Once the cream starts to bubble and crack, stir in the red curry paste and mix frequently to avoid scorching. Cook until the paste has thickened and has the consistency of creamy peanut butter. Stir in the tomato paste and cook for another minute.

Add the rest of the coconut milk, soy sauce, sugar, broccoli florets, and potatoes. Bring to a boil. Once at a boil reduce heat to a soft simmer.

Simmer the curry without a lid for 10 minutes, or until potatoes are fork-tender. Add the red bell pepper and stir in cayenne pepper to taste (optional). Simmer for another 5 minutes.

Garnish with basil leaves and serve with a side of cooked jasmine rice or any long-grain rice.

This Vegetable Red curry highlight summer zucchini and is a delightful dish made with Thai red curry paste and coconut milk. It’s a quick and easy dinner - the perfect meal for end-of-summer produce. Make this with chicken breast or Crispy Tofu.

Vegetable Red Curry 

chicken breast (or make crispy tofu,

shallot

coconut

chicken boullion cube,

fish sauce

brown sugar

kaffir lime leaves

zucchini

bell peppers, sliced

onion, chopped

cherry tomatoes, halved

Lime juice

Fresh Thai basil, divided

Slice the chicken thinly and season it with salt.

In a large Dutch Oven, saute the shallot in oil until fragrant. Add the red curry paste and fry one minute.

Add the coconut milk, bouillon cube, fish sauce, brown sugar and lime leaves, stir until well combined.  

Add the chicken and simmer gently for 3-4 minutes stirring.  

Add the vegetables; onion, bell peppers, tomatoes, and zucchini, and loosen with water or broth if needed. Turn the heat to medium and simmer until veggies are tender-crisp.

Add a squeeze of lime, taste, and adjust seasonings- add more fish sauce, red curry paste for extra heat or brown sugar until happy. Stir in half the basil leaves.

Turn the heat off, and let cool for a few minutes before serving. Serve over Jasmine rice with a lime wedge. 

Leftovers will keep up to 4 days in the fridge.

One of the best red curry dishes I ever had! I will make this again and again! Sooooo good!!

OMGoodness - this was delish!! I added chicken and overcooked it a little (note to self!) - the sauce is so flavorful, everyone loved it. I may use chickpeas instead of chicken next time, very versatile - thank you :)

I wanted to add a non-soy protein and didn't have chickpeas so I boiled some brown lentils and them in at the end and it was still delicious!! I subbed salt for chicken broth and added mushrooms too - no cherry tomatoes.

Great use for all of the zucchini living in my crisper, this was absolutely delicious. I also used a ton of Thai basil that has been going crazy in our garden - thank you for the late summer inspiration!

This is such a DELICIOUS recipe, i made it vegan for my daugher with the crispy tofu and we both absouletly loved it. Went straight into my favourites. Will be using this as a staple. Added some bean sprouts &amp; Corriander and roasted chopped peanuts . YUM…

Our family loves this recipe.  We've made it with both the chicken and crispy tofu.  It is easy to pull together, healthy and the flavors are perfect as written.  Thank you!

Top 3 vegetable red curry recipes from across the web

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Top 3 vegetable red curry recipes from across the web

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Thai Red Curry with Shrimp, Vegetab...

20-Minute Thai-Style Vegetable Red ...

Vegetable Red Curry

The most viewed vegetable red curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine