Thai Red Curry Vegetables

Serves: 4 
Crispy tofu
Onion1 largechopped
Garlic2 large clovesgrated
Gingerthumb size piecegrated
Colored peppers2 largechopped
Beans1 cupchopped
Carrot2 largechopped
Mushrooms12 - 16 ozchopped
Red curry paste2 - 3 tbsp
Coconut milk13 oz1 can
Sugar1.5 tsp
Soy sauce1 tbsp
Lime juice2 tsp
Water1/2 cupmore if needed
  • Fry onion, ginger and garlic in hot oil until fragrant and soft
  • Add vegetables and salt, cook with soy sauce until tender
  • Add red curry paste, coconut milk, sugar, and water
  • Bring to gentle simmer and cook until vegetables are done
  • Turn off heat and add lemon juice, cilantro and tofu
  • Serve in bowls with rice
Good recipe to use leftover vegetables. Use broccoli, peas, eggplant, spinach and/or zucchini instead.


Archana said…
Looks a cool simple recipe but hopefully not a lot of work. Can we add cabbage ?