nutritional information

Per :

  • Calories: 141
  • Protein: 3 g
  • Total Fat: 9 g
  • Saturated Fat: 4 g
  • Carbohydrates: 13 g
  • Cholesterol: 0 mg
  • Sodium: 341 mg
  • Fiber: 3 g
  • Sugar: 8 g

Vegetables in Thai Red Curry

Serves 6

30 minutes or fewer

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

September 2009

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

Ruth McMullen - 2013-03-01 23:27:03

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!

bandola75 - 2013-03-01 23:21:08

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.

Melissa - 2010-08-24 09:23:43

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.

Tracey - 2010-05-27 16:27:08

So delicious. Unreal something so easy is so good.

Rob - 2010-04-12 19:12:35

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

Diane - 2010-03-31 18:37:09

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.

Marci - 2009-10-18 17:10:34

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?

Marie - 2009-09-25 12:57:21

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

Beth - 2009-09-21 12:08:32

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!

Marija - 2009-09-17 12:05:53

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

Karen - 2011-05-25 12:46:55