Name: Easy Vegetable Thai Red Curry - Printable Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 1 Large Saute/Frying Pan; 1 tbsp Coconut Oil; 1 Small Onion, (sliced); 1 1″ Piece of Fresh Ginger, (peeled & grated); 2 Cloves of Garlic, (peeled & minced); 1 Red Pepper, (sliced into strips); 3 tbsp Thai Red Curry Paste *; 400 g tin Coconut Milk; 125 ml Water; 1 tsp Brown Sugar; 100 g Baby Corn, (cut into thirds); 80 g Green Beans, (ends trimmed); 225 g Tin of Water Chestnuts, (drained); 1 tbsp Soy Sauce **; 1 tbsp Freshly Squeezed Lime Juice; Jasmine Rice, to Serve (optional); Fresh Coriander, to Serve (optional); Lime Wedges, to Serve (optional)

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This insanely tasty vegetable Thai red curry is packed with more flavour and goodness than you can shake a stick at! Just like my popular coconut chickpea curry, it’s suitable for vegans (great for Veganuary), crazy healthy for you and made in just one pot. This vegan Thai red curry is also gluten free – so literally perfect for everyone! What on Earth are you waiting for eh?

vegetable thai red curry in a grey bowl with rice

Ok so I admit, with the chunky vegetables – this one may not be a favourite with the children. However – it’s WAY healthier and tastier than a takeaway so why don’t you treat yourself to this bad boy on date night? Grab some jasmine rice, a big glass of wine and a giant spoonful of this gorgeous vegetable Thai red curry and you are onto a seriously winning evening in!

Don’t want to stand at the stove? Check out this awesome slow cooker vegetable curry instead.

Fancy something a little less exotic and a bit more comfort food? You should absolutely check out my one pot vegetable pasta bake recipe from last week – it’s AMAZING!

Just like this vegetable Thai red curry, it’s packed full of veggies but is really really simple to make. That one will definitely be a meal I make again and again in the Kitchen Mason household!

I’m adding plenty of healthy and delicious meals to my midweek meal planner now!

Does vegetable Thai red curry take long to cook?

It takes around 45 minutes from start to finish and that includes chopping all the veggies. So not that long really, no! When you consider that a takeaway could take longer than that to get to your door – I’d be more than happy to enjoy a fresh and tasty home cooked meal instead. Wouldn’t you?

Is vegetable Thai red curry easy to make?

Absolutely! If you use my super helpful and simple step by step picture recipe below, I promise you can’t go wrong. It’s just knowing when to add each ingredient and how long to cook them for – which I spell out as plain as day to keep it really easy for you to follow. Plus it’s all made in one pot, making the washing up a breeze too!

Vegetable Thai red curry recipe tips

If you’ve never cooked a Thai red curry at home, here’s a few helpful tips to help you get it right first time.

The larger you chop the vegetables, the longer they will take to cook. Seems obvious but if you overlook this when you start, you could be cooking for what feels like forever!
Don’t add the water chestnuts before the recipe states to. Otherwise they might lose their wonderful crunch – which works so well in this dish.
Cooking for coeliacs? Check that the soy sauce you use is a gluten free version as lots aren’t.
Do not skip on that squeeze of fresh lime at the end. I promise, it brings the whole curry to life!
Like it hot? Add some chilli flakes to your taste at the same time as the ginger. Just go easy and remember, you can always add more but you can’t take it out!

One Pot Vegetable Thai Red Curry – Step by Step Picture Recipe

Here’s what you will need to serve 4.

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

1 tbsp Coconut Oil
1 Small Onion, sliced
1″ Piece of Fresh Ginger, peeled & grated
2 Cloves of Garlic, peeled & minced
1 Red Pepper, sliced into strips
3 tbsp Thai Red Curry Paste *
1 x 400g (14 oz) tin Coconut Milk
125 ml (1/2 Cup) Water
1 tsp Brown Sugar
100g (3.5 oz) Baby Corn, cut into thirds
80g (2.8 oz) Green Beans, ends trimmed
225g (8 oz) Tin of Water Chestnuts, drained
1 tbsp Soy Sauce **
1 tbsp Freshly Squeezed Lime Juice

Serve with jasmine rice, chopped fresh coriander and wedges of lime.

*Check the Thai red curry paste is suitable for vegans as some are not.

**Check the soy sauce is gluten free as a lot aren’t.

Essential Equipment

Large Sauté/Frying Pan

Instructions

First, heat the coconut oil (1 tbsp) in a large sauté or frying pan. When it’s melted, add the onion (1 x small, sliced) and fry for around 5 minutes, stirring often until softened.

Then add in the ginger (1″ piece, peeled & grated) and garlic (2 cloves, peeled & sliced) and cook for 30 seconds until they become fragrant.

Now throw in that beautiful red pepper (1 x sliced into strips) and cook for around 5 minutes until softened. Make sure you stir it often so nothing catches on the bottom.

Time to add some serious flavour! Throw in that Thai red curry paste (3 tbsp) and cook for approx 2 minutes.

Can you smell that?! GORGEOUS! Anyway, next we need to add in the coconut milk (400g | 14 oz tin), the water (125 ml | 1/2 Cup) and the brown sugar (1 tsp). Give it a really thorough stir and bring it to the boil.

Now it’s simmering nicely, add in the baby corn (100g | 3.5 oz) and green beans (80g | 2.8 oz). Bring back up to the boil and simmer away gently for 10 minutes.

Once the vegetables are about cooked through and the sauce has thickened slightly, add in the water chestnuts (225g | 8 oz) and simmer for 2 – 3 minutes.

Finally, all that’s left to do is add the soy sauce (1 tbsp) and freshly squeezed lime juice (1 tbsp). Stir it up then it’s time to enjoy the fruits of your labour!

close up of vegetable thai red curry in a grey bowl with rice

I’m not kidding, this vegetable Thai red curry is so marvellously delicious – I guarantee you will make it again and again! What a CRAZY tasty way to fill yourself with veggies!

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