Vegan Thai Red Curry

SpicySpicy Served HotServed Hot
based on 0 Ratings


Servings: 2 Preparation time:
  • Coconut Oil, 1 tbsp coconut oil
  • Onions, Raw, Onion 1 onion(small/ finely chopped)
  • Ginger Root, Raw, Fresh Ginger 1 tbsp (finely grated fresh) ginger
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 1 tbsp (of freshly grated) garlic
  • Peppers, Sweet, Green, Raw, Capsicum, Bell Pepper 1 Green Bell Pepper
  • Baby Corn, 6 Baby Corn
  • 6 Mangeouts
  • Carrots, Baby, Raw, 1 (medium sized) carrots( peeled and sliced into circles)
  • 2 tbsp Thai Red Curry Paste
  • Coconut Milk Thick, 1 can coconut milk
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated (½ -)3/4 cup water as needed
  • Brown Sugar, 1 tsp Sugar
  • Soya Sauce, Soy, 2 tsp Soya Sauce
  • Sirka Vinegar, White Vinegar, Vinegar 2 tsp (rice) vinegar
  • Garnishes:( handful of chopped fresh) basil
  • coriander leaves( Some) Chili Flakes( Siracha Sauce if you like it spicy.)

Instructions (Preparation Steps):

  • Heat Oil, add finely chopped onions along with a pinch of salt. Once onions have softened and translucent, add Ginger- Garlic. Saute for another 2 minutes until raw smell has eliminated. Make sure to stir continuously to avoid burning.
  • Add Pepper, Carrots along with 1/4 cup of water. Cook until carrots are tender.
  • Add Red Curry Paste, coconut milk and stir well until well combined.
  • Cook in low flame until the mixture has thickened a bit and the vegetables have cooked a little more – about 5 minutes.
  • Add baby corn and mangeouts, soya sauce, rice vinegar, sugar and 1/4 cup of water. Cook further for 3-4 minutes until they are a bit soft.
  • Add more sauces if you like it hotter or need it a bit tangy. Adjust Salt to your liking. Garnish with Basil Leaves and Coriander leaves.

Cook's Tip:
If your sabji becomes more spicy, add little coconut oil so that the spiciness reduces.
Garlic is known to keep cancer cells from forming, can help prevent heart disease, hypertension and even has antibacterial properties.
Frozen ginger is a breeze to grate. It grates quickly and dryly (no strings or wasted juice) and it is easy to measure if one likes that sort of exactness


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