Everyday Kitchen

Thai · Dinner

Thai Red Vegetable Curry

Draft recipe — not kitchen-tested
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. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use sweet potato instead of pumpkin.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Thai Red Vegetable Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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