Vegetables in Thai Red Curry Recipe | Vegetarian Times Skip to main content

Vegetables in Thai Red Curry

This is one of Kent’s favorite recipes because it’s so simple and versatile. “Red curry makes a great base for whatever is fresh and seasonal,” he explains. When buying red curry paste, check the ingredients list to make sure the brand you choose does not contain fish sauce. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent.



Ingredient Line: 
1 small head cauliflower, cut into florets (3 cups)
Ingredient Line: 
1 cup green beans, stems removed and cut into 2-inch pieces
Ingredient Line: 
1 Tbs. canola oil
Ingredient Line: 
1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large)
Ingredient Line: 
1 14-oz. can light coconut milk
Ingredient Line: 
1-2 Tbs. Thai red curry paste
Ingredient Line: 
2 Tbs. brown sugar
Ingredient Line: 
2 Tbs. tamari or low-sodium soy sauce
Ingredient Line: 
1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
Ingredient Line: 
20-30 fresh Thai basil leaves


1. Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Remove with strainer; rinse under cold water to stop cooking. Repeat with green beans in same pot of water; set aside.

2. Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.

3. In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.

Nutrition Information: 

3 g
Total Fat: 
9 g
Saturated Fat: 
4 g
13 g
0 mg
341 mg
3 g
8 g
Serves 6

Comments on this Recipe

This recipes if one of our very favorites. Good curry recipes are not easy to find.

This recipe is so simple and tastes amazing! I had Thai Red Curry powder and mixed it into a paste and found Thai Kitchen organic coconut milk in a can. For speed, I blanched the cauliflower and green beans together; and substituted baby bella mushrooms and Living Herbs basil since I couldn't find fresh cremini or thai basil. Came out delicious, my teenager even liked it!

Yummy and easy, a great weeknight meal with brown jasmine rice. Next time I will sub tofu for some of the cauliflower.

Why would you need to blanch the cauliflower and green beans if it's just going to get all cooked together anyway? Can't you just simmer the whole thing an extra minute?

Oh, I am in love with this recipe! It is so tasty and so simple. I steamed the cauliflower and green beans rather than blanching them b/c I find it to be easier. I also substituted the thai basil with regular basil. It came out amazing. I can't wait to make this recipe again.

This was DELICIOUS!! So easy to make that I couldn't believe it could taste so great and authentic.

So delicious. Unreal something so easy is so good.

Made this last night - much better than the recipe off the jar of the red curry paste, thought I also added a bit of fresh ginger to boost the flavor. I blanched the veggies first, but thought the veggie were a bit overcooked, especially the red pepper. Next time will just simmer veggies with coconut milk as suggested, and throw red peppers in just for a couple of minutes.

This recipe is fantastic! I make it all the time, really really easy. I sometimes blanch the veggies ahead of time. Everyone I've made it for loves it! I also add broccoli.

This recipe is one of my all time favorites. When I tried to rate it only one stare went into the vote, but it is definitely a 4 star recipe! Tried to change my vote but it wouldn't take it. This recipe is wonderful!

One of our favorite recipes. Should be rated at least 5 star!!!