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.
For cleaning smelly hands after chopping onions or garlic, just rub them on a stainless steel spoon. The steel is supposed to absorb the odor.
If you often use fresh ginger in dishes such as stir-fries, store the ginger in the freezer. It won't go off, and you can grate it directly into the food while frozen.The same applies to garlic cloves.


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