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Thai Red Vegetable Curry

VegEasy

Diet: Veg · Vegan

Thai Red Vegetable Curry is a Thai dish. Check curry paste for shrimp if making a vegetarian curry.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Thai Red Vegetable Curry. The photo includes rice alongside the curry.
The photo includes rice alongside the curry. Representative photograph of Thai Red Vegetable Curry. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Curry

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Fry · About 2 min

  1. Warm 20 ml neutral oil, 50 g vegan red curry paste for 2 minutes.

Simmer · About 15 min

  1. Add 500 ml coconut milk, 200 ml water, 300 g pumpkin, diced, 200 g eggplant, cubed, 200 g firm tofu, cubed and simmer 15 minutes until pumpkin is nearly tender.

    Check: Look for this result: pumpkin is nearly tender.

Finish · About 7 min

  1. Add 150 g green beans, 20 ml soy sauce, 15 g sugar, 20 g Thai basil and simmer 5–7 minutes until beans are cooked through.

    Check: Look for this result: beans are cooked through.

Tips

  • Check curry paste for shrimp if making a vegetarian curry.
  • Judge Thai Red Vegetable Curry by the texture and doneness signs in its steps. Your pan and heat affect how long Thai Red Vegetable Curry takes to cook.

Substitutions

  • Use sweet potato instead of pumpkin.

Storage

  • Get perishable Thai Red Vegetable Curry into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Thai Red Vegetable Curry within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Thai Red Vegetable Curry to 74°C / 165°F, stirring or turning it for even heating. When Thai Red Vegetable Curry is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Thai Red Vegetable Curry includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Thai Red Vegetable Curry becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Thai Red Vegetable Curry one day ahead. For Thai Red Vegetable Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Thai Red Vegetable Curry on the day of serving.

FAQ

What matters most when making Thai Red Vegetable Curry?

Check curry paste for shrimp if making a vegetarian curry.

What can I substitute in Thai Red Vegetable Curry?

Use sweet potato instead of pumpkin.

Can I prepare Thai Red Vegetable Curry ahead?

Prepare the measured ingredients for Thai Red Vegetable Curry one day ahead. For Thai Red Vegetable Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Thai Red Vegetable Curry on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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