Thai Red Curry Recipe | Vegetarian Times Skip to main content

Thai Red Curry

Red curry paste is a mixture of classic Thai seasonings ground into a prepared paste. Just check the brand to make sure no fish sauce or shrimp paste has been added to the blend. Pair with a sweet wine, such as Riesling or Gewürztraminer, or a light and fruity red wine. Serve over steamed rice.



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1 Tbs. olive oil
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1 medium yellow onion, diced (1½ cups)
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3 Tbs. red curry paste
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2 Tbs. low-sodium soy sauce
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1 clove garlic, minced (1 tsp.)
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1 lemongrass stalk, cut into thirds and smashed with back of knife
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1 ½-inch piece fresh ginger, smashed
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5 kaffir lime leaves, or zest of 2 limes
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1-2 Thai chiles, finely chopped, optional
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2 medium carrots, cut into ¼-inch-thick rounds
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2 zucchini, cut into ¼-inch-thick rounds
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1 russet potato, peeled and cut into ½-inch cubes
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1 12-oz. can light coconut milk
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3 Tbs. light brown sugar
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1 cup trimmed green beans
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1 cup Thai basil or fresh basil leaves, torn


1. Heat olive oil in large saucepan over medium heat. Add onion, curry paste, soy sauce, and garlic, and sauté 1 to 2 minutes, or until fragrant. Add lemongrass, ginger, kaffir lime leaves, and Thai chile. Sauté 30 seconds, or until combined.

2. Stir in carrots, zucchini, and potato, and sauté 1 minute to coat with curry. Add coconut milk, brown sugar, and 1 cup water. Reduce heat to medium-low, cover, and simmer 5 to 10 minutes, or until potatoes can be pierced with tip of knife. Add green beans and simmer 5 minutes more, or until green beans are crisp-tender. Remove lemongrass, ginger, and kaffir lime leaves, and season with salt and pepper. Sprinkle with basil leaves just before serving.

Nutrition Information: 

2 g
Total Fat: 
5.5 g
Saturated Fat: 
2.5 g
19 g
0 mg
404 mg
3 g
10 g
Serves 8