Name: 20-Minute Thai-Style Vegetable Red Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 13.5 fl oz coconut milk (full-fat); 3 tablespoons red curry paste; 1 tablespoon tomato paste; 2 tablespoons soy sauce; 2 teaspoons sugar; 1 small broccoli (cut into florets); 1 medium potato (chopped); 1 red bell pepper (cut into slices); Cayenne pepper/hot chili powder (to taste, optional); Thai basil (or Mexican cinnamon basil, optional)

Why Make This Recipe

This 20-Minute Thai-Style Vegetable Red Curry is perfect for those busy weeknights when you need a quick and tasty meal. It brings the vibrant flavors of Thai cuisine right to your kitchen in just 20 minutes. Plus, it’s a great way to pack in some healthy vegetables while enjoying a comforting and satisfying dish.

How to Make 20-Minute Thai-Style Vegetable Red Curry

Ingredients

13.5 fl oz coconut milk (full-fat)
3 tablespoons red curry paste
1 tablespoon tomato paste
2 tablespoons soy sauce
2 teaspoons sugar
1 small broccoli (cut into florets)
1 medium potato (chopped)
1 red bell pepper (cut into slices)
Cayenne pepper/hot chili powder (to taste, optional)
Thai basil (or Mexican cinnamon basil, optional)

Directions

In a heavy-bottom Dutch oven or pot, heat 6 tablespoons of the coconut cream over medium-high heat for about 1 minute.
Once the cream starts to bubble, stir in the red curry paste. Mix frequently to avoid scorching. Cook until the paste thickens and has a creamy peanut butter-like consistency.
Stir in the tomato paste and cook for another minute.
Add the remaining coconut milk, soy sauce, sugar, broccoli florets, and chopped potatoes. Bring to a boil.
Once boiling, reduce the heat to a soft simmer. Simmer the curry without a lid for about 10 minutes, or until the potatoes are fork-tender.
Add the sliced red bell pepper and, if desired, cayenne pepper to taste. Simmer for another 5 minutes.
Garnish with basil leaves and serve it hot with a side of cooked jasmine rice or any long-grain rice.

How to Serve 20-Minute Thai-Style Vegetable Red Curry

Serve this delicious curry hot, paired with steamed jasmine rice or any long-grain rice. The creamy sauce and vegetables create a delightful contrast with the fluffy rice, making each bite satisfying. You can also add extra basil on top for a fresh flavor.

How to Store 20-Minute Thai-Style Vegetable Red Curry

To store leftovers, let the curry cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it in containers for up to a month. Reheat gently on the stovetop or in the microwave before serving.

Tips to Make 20-Minute Thai-Style Vegetable Red Curry

Adjust the spice level by adding more or less cayenne pepper depending on your taste.
Feel free to use any seasonal vegetables you have on hand, like carrots or zucchini.
If you prefer a thicker curry, let it simmer a little longer without a lid.

Variation

You can make this curry with different proteins, such as tofu or chicken. Simply add them at the same time you add the vegetables to ensure everything cooks evenly.

FAQs

1. Can I use light coconut milk?
Yes, you can use light coconut milk, but the curry will be less creamy.

2. What can I serve with the curry besides rice?
This curry pairs well with quinoa or flatbreads like naan.

3. Can I make the curry vegan?
Yes, this recipe is already vegan as it contains no animal products. Just ensure the curry paste and any other ingredients are vegan-friendly.