This colorful and aromatic recipe of Thai vegetable curry can be vegetarian, but does not skimp on the flavor. Creamy coconut milk and Thai red curry paste create the perfect base for tender eggplant, crunchy vegetables and fragrant Thai basil.
The beauty of this dish is its versatility. You can easily adjust the spice level using less curry pasta and vegetables can be exchanged according to what you have in your refrigerator.
I must say that in recent months I have really enjoyed the recipe for Thai red curry chicken, I don’t really miss meat when I eat this vegetarian version!
Make it your
The best part of this curry recipe is how adaptable it is. Here are various ways to adapt the recipe to your taste preferences or simply what you have at hand:
- Regulate the spice level: I ask for 1 complete can (4 ounces/115g) of curry paste here, which produces a spicy curry! Personally, it doesn’t make me run for a glass of milk or anything else, but others said that the spice level was too much! If you are an opponent for spices or you are not sure, start with ½ per can or less.
- Change the vegetables: While I love the combination of vegetables listed here, feel free to experience what you have at hand. Sugar shots, snow peas, children’s corn, cubes of sweet potatoes or pumpkin, asparagus, mushrooms, cauliflower and broccoli would all work well. For each vegetables that is replaced, use the quantities listed in the recipe as a guide to evaluate the weight/volume to be used.
- Add protein: For vegetable -based proteins, it is possible to add tofu: solid tofu, preferably fried in a pan or soy churches that have been cut in half. If you are looking for more proteins, consult our coconut curry shrimp and Thai red curry chicken for preparation methods.
- Garnish or not do: I love add peanuts chopped at the end for a little flavor, creak and more proteins. However, you can omit them if you have an allergy to peanuts, or you simply don’t have them at hand.
- Replace the fish sauce: Obviously, the fish sauce is not a vegetarian. If you want to prepare the vegan/vegetarian dish, replace soy sauce or vegan fish sauce.
- Use a different basil: Don’t worry if you can’t find Thai basil. While adding a special flavor, normal basil will work in a pinch. (I know there are people out there that they would not agree. But I would prefer to use the sweet Italian basil in this dish rather than having any basil.)
- Lighten the sauce: To make the dish lighter, replace the vegetable or mushroom broth with maximum coconut milk. (Or use light coconut milk.) If you prepare the dish as written, however, you will get that luxurious curry -style curry sauce that we all love.
Notes and suggestions for recipes
There are some additional suggestions to keep in mind for this recipe:
- While you can leave it out, I love using Chinese eggplant for this recipe. Unlike Italian aubergines, Chinese aubergines have more delicate skin and tender meat. It really immerses all those beautiful curry flavors. You can find it in most Asian food stores, together with Thai basil.
- Do not first jump the step to correctly exploit the aubergines. These few minutes more give that beautiful caramelization that adds another layer of flavor to the final dish. It also guarantees you tender aubergines!
- Once the coconut milk is added, keep the curry over low heat. If you let it boil too vigorously, coconut milk could divide and become grainy.
Now, let’s get to the recipe!
Recipe instructions
Heat a wok or cast iron/carbon steel pan over medium-high heat until it starts smoking. Add 2 tablespoons of oil and open it to cover. Add the aubergines and fry for about 7 minutes, until the aubergine is slightly golden and tender. Making the rain in a little more oil during this process if the aubergine seems dry and tries to keep it in a layer so that you look at all sides. Transfer the aubergines to a plate and set aside.
Over medium-low heat, add the remaining 1 tablespoon of oil in the pan, together with the garlic and ginger and fry for 1 minute until it is fragrant.
Increase the medium-high heat, add the curry paste and fry for another minute. Mix the sugar.
Add the onion, the pepper, the courgettes, the green beans, the bamboo sprouts and the vegan fish sauce (or soy/normal fish sauce) and fry for 3 minutes, until the vegetables begin to become kept.
Then reduce the medium heat and add the coconut milk and aubergines. Bring over low heat. (From this point on, keep curry on a slow heat. Avoid boiling it too vigorously, or coconut milk can divide.)
Cook over low heat for 4 minutes or until the vegetables are many crunchy. Mix the Thai basil until it is passionate.
Garnish chopped peanuts if you want and serve on steam rice.
Tai vegetable curry Tai
This colorful and aromatic recipe of Thai vegetable curry can be vegetarian, but does not skimp on the flavor. Creamy coconut milk and Thai red curry paste create the perfect base for tender eggplant, crunchy vegetables and fragrant Thai basil.
Serves: 4
Prep: 25 minutes
Cooked: 20 minutes
Total: 45 minutes
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Instructions
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Heat a wok or cast iron/carbon steel pan over medium-high heat until it starts smoking. Add 2 tablespoons of oil and open it to cover. Add the aubergines and fry for about 7 minutes, until the aubergine is slightly golden and tender. Making the rain in a little more oil during this process if the aubergine seems dry and tries to keep it in a layer so that you look at all sides. Transfer the aubergines to a plate and set aside.
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Over medium-low heat, add the remaining 1 tablespoon of oil in the pan, together with the garlic and ginger and fry for 1 minute until it is fragrant. Increase the medium-high heat, add the curry paste and fry for another minute. Mix the sugar.
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Add the onion, the pepper, the courgettes, the green beans, the bamboo sprouts and the vegan fish sauce (or soy/normal fish sauce) and fry for 3 minutes, until the vegetables begin to become kept. Then reduce the medium heat and add the coconut milk and aubergines. Bring over low heat. (From this point on, keep curry on a slow heat. Avoid boiling it too vigorously, or coconut milk can divide.)
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Cook over low heat for 4 minutes or until the vegetables are many crunchy. Mix the Thai basil until it is passionate. Garnish chopped peanuts if you want and serve on steam rice.
Tips and notes:
Note: Nutritional information does not include the optional peanut contour.
Nutritional facts
Calories: 384Kcal (19%) Carbohydrates: 21G (7%) Protein: 6G (12%) Fat: 34G (52%) Saturated fat: 20G (100%) Polynsaturo fat: 4G Monolysatuine fat: 8G Trans fat: 0.04G Sodium: 193mg (8%) Potassium: 685mg (20%) Fiber: 6G (24%) Sugar: 11G (12%) Vitamin A: 5499Iu (110%) Vitamin C: 41mg (50%) Soccer: 106mg (11%) Iron: 5mg (28%)
