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vegetable red curry (thai-inspired) in a pan
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4.88 from 8 votes

Vegetable Red Curry

This easy, Thai-inspired vegetable red curry is quick to make and packed with both healthy veggies and beautiful savory flavors. We like to serve it with basmati rice.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Stews
Cuisine: Thai
Keyword: vegetable red curry
Calories: 223kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 tablespoon (15 ml) safflower oil
  • 1 medium yellow onion or large shallot diced small
  • 3 celery stalks diced small
  • 6 cloves garlic chopped
  • 1- inch piece ginger peeled and minced
  • ½ teaspoon fine sea salt
  • 1 15- oz. can coconut milk
  • 1 tablespoon (15 grams) Thai-style red curry paste
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 ml) fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 2 medium zucchini diced
  • 2 medium Yukon gold potatoes diced
  • 2 small carrots shredded
  • 2 plum tomatoes cored, seeded, and diced
  • ¼ cup chopped cilantro
  • 10 basil leaves
  • Juice of 1 lime

Instructions

  • Warm the oil over medium heat in a deep 12-inch lidded frying pan or medium-sized pot.
  • Add the onion, celery, garlic, ginger, and salt. Sauté for a few minutes, stirring frequently, until onion and celery are beginning to soften and turn translucent.
  • In a small bowl or glass measuring cup, whisk together the coconut milk, curry paste, soy sauce, fish sauce, and brown sugar.
  • Add the tomato paste to the pan and cook, stirring constantly, for one minute.
  • Pour the sauce mixture into the pan.
  • Add zucchini, potatoes, carrot, and tomato.
  • Bring to a boil, then cover, reduce heat, and simmer until potatoes are tender, probably about 20 minutes.
  • Turn off the heat and stir in the cilantro, and lime juice.

Notes

  1. Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
  2. Thai-style red curry paste is a fabulous shortcut for packing tons of layered, balanced flavor into a quick-cooking dish. You can buy it here if you can't find it locally.
  3. This recipe isn't spicy. If you'd like to spice it up, you can mince a fresh chili and sauté it with the other veggies at the beginning, or add red pepper flakes when you pour in the sauce.
  4. Fish sauce — made by fermenting tiny fish like anchovies to produce a briny, savory ingredient that packs a punch — adds another layer of umami. Buy it here.
  5. To make this recipe vegan, use vegan "fish sauce" or leave it out. It's great either way.
  6. Use canned coconut milk, not the stuff in the refrigerator case (which is watered down and not very creamy). You'll use the entire can, including the cream (which is solid at room temperature) and the liquid.
  7. If you wish, you can add cooked chicken, beef, pork, shrimp, chickpeas, or other protein to bulk up this curry. Add it in the last couple minutes of cooking, to warm through.
  8. You can make this recipe in advance. The flavors only improve over time. Vegetable red curry will keep well in a tightly sealed container in the fridge for a week, so make it anytime and reheat before serving.It freezes well for up to a year, though the veggies will soften up a bit in the freezer, as they do.
This was one of the first recipes I ever published on Umami Girl, way back in 2008. I've updated the post for clarity and also updated the recipe a bit.

Nutrition

Calories: 223kcal | Carbohydrates: 41.4g | Protein: 5.1g | Fat: 5.4g | Fiber: 7.2g