Vegetables in Thai Red Curry Sauce

Vegetables in Thai Red Curry
Vegetables in Thai Red Curry

One of the great benefits of globalization for foodies like me is the availability of fruits, vegetables, spices, and condiments from across the world. I am slowly learning to make use of this advantage to try out a variety of international cuisines. In the forefront of my culinary adventures is Thai food. I absolutely love Thai food and ever since I discovered it as an alternative to Indo-Chinese, I must admit that I am rather partial to Thai food.

I have already written about Vegetables in Thai Green Curry Sauce. In that recipe, I had used ginger as a substitute for Galangal and regular lemon juice instead of juice from kaffir limes. This time around, I made the effort to source all the original ingredients and subtle differences in flavour were very evident. I am glad I made the effort. 🙂

Serves: 4

Time: 45 Mins

Ingredients for the Vegetarian Thai Red Curry Paste

  1. Thai Bird’s Eye Red Chillies – 3
  2. Dried Red Chillies – 6
  3. Shallots – 2
  4. Coriander Stalks – 4
  5. Garlic Cloves – 2
  6. Galangal – 1″ Piece
  7. Kaffir Lime Leaves – 2
  8. White Part of Lemongrass – 3
  9. Coriander Seeds – 2 tsp
  10. Cumin Seeds – 1 tsp
  11. Brown Sugar – 1 tsp
  12. Light Soy Sauce – 1 tsp
  13. Juice of Kaffir Lime – 2 tsp

Other Ingredients

  1. Red Bell Pepper – 1 Small
  2. Yellow Bell Pepper – 1 Small
  3. Baby Brinjals – 3
  4. Baby Corn – 2
  5. Mushrooms – 6
  6. Broccoli Florets – 8
  7. Coconut Milk – 300 ml
  8. Vegetable Oil – 1 tbsp

Method to Make the Vegetarian Thai Red Curry Paste

  1. Soak the dried red chillies in warm water for 10 minutes.
  2. Dry roast the cumin and coriander seeds separately.
  3. Grind all the ingredients listed for Thai Red Curry paste till smooth. Use a little coconut milk or water, if required.

Method to Cook the Vegetables in the Thai Red Curry Sauce

  1. Cut the bell peppers into thin long strips.
  2. Quarter the mushrooms.
  3. Cut the baby corn into circles.
  4. Ensure that Broccoli florets are small.
  5. In a wok or kadhai, heat the oil.
  6. Add the brinjal pieces and saute for 3 minutes.
  7. Add the red curry paste and stir-fry for 2 minutes.
  8. Add the bell peppers and stir-fry for 2 minutes.
  9. Add the mushrooms, broccoli, and baby corn.
  10. Stir-fry for 2 minutes.
  11. Turn the heat to low-medium.
  12. Add the coconut milk and let the vegetables simmer in it till done.
  13. Turn off the heat and let the curry rest for 15 mins.
  14. Serve warm with steamed jasmine rice.


  • Be careful about how many bird’s eye chillies you use as they are very, very spicy.
  • The dried red chillies are only for the color. You could use Kashmiri Mirch.

I am so happy to be taking this recipe to:




  1. Pingback: Virtual Vegan LINKY Potluck 19 • An Unrefined Vegan
  2. Aruna, looking at this entry at VVLP, I had the feeling that the picture looks so much like it could be yours, and I was right, it led me to Aaharam! Beautiful, and so authentic too, it is mind-blowing. Hats off to you, Aruna! You are not only proficient in all types of Indian cuisines but Asian and others too.

    1. Thank you for the profuse praise, Apsara. However, I am just a learner. This time around i was so thrilled that i got the original spices to replicate the taste.

      I learn so much from all of you all the time.

          1. Hi Aruna,

            oh great…But does not it change the taste? I had tasted it a couple of times in thai restaurant both green and red veg curry but i just could not clarify regarding this particular ingredient. Thanx a lot yaar!!!

I would love to hear your thoughts and suggestions. Do leave me a comment.