Vegetarian Thai red curry (from scratch)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 -3
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Calories
475 kcal
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Course
Main Course
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Cuisine
Thai
Vegetarian Thai red curry (from scratch)
Description
This Vegetarian Thai red curry starts with a fresh, homemade red curry paste made by blending red chilies, ginger, shallot, garlic, lemongrass, cilantro stalks, ground coriander, cumin, chili powder, soy sauce, tomato paste, coconut milk, and tamarind paste. This fresh blend provides a balanced heat with fragrant herbaceous notes and creamy undertones from coconut milk.
The vegetables are carefully prepared: eggplant cut into medium lengths, bok choy separated into stems and leaves, julienned carrot, sliced red pepper, and cut asparagus. The eggplant is cooked first until soft, followed by adding the curry paste and continuing the sauté. Vegetable or light chicken stock and coconut milk are added to create a rich and creamy curry sauce. Finally, the somen noodles are stirred in and cooked through.
This curry offers a harmonious combination of spicy, savory, and slightly sour flavors with creamy coconut layers. The variety of vegetables gives varying textures, from tender eggplant to crisp bok choy stems, creating a vibrant and satisfying vegetarian curry. It can be served as a main dish alongside extra noodles or steamed rice for a filling meal.
Ingredients
For the red curry paste
- 2 red chili plural
- 1 tablespoon ginger chopped, approx 1 ¼in/3cm
- ¼ red onion or 1 shallot
- 3 cloves garlic
- 1 tablespoon lemongrass paste or 1 stalk, finely chopped
- 1 tablespoon cilantro stalks or coriander stalks
- 2 teaspoon ground coriander
- 1 teaspoon cumin ground
- ½ teaspoon chili powder (or more if you want it hotter)
- 1 teaspoon soy sauce
- 1 tablespoon tomato paste or puree
- 2 tablespoon coconut milk
- 2 teaspoon tamarind paste (less if concentrated)
For curry
- 8 oz eggplant 225g aubergine, Asian
- 6 oz bok choy 170g
- 1 carrot large
- ½ red pepper
- 3 oz asparagus 85g
- 2 cups stock 480ml (vegetable, to keep recipe vegan, or chicken if not, light
- ½ cup coconut milk 120ml
- 3 oz somen noodles 85g (1 bundle)
Instructions
- First, make the curry paste. Remove the stem from the chilis, peel the ginger, onion/shallot, garlic and lemongrass. Trim the cilantro/coriander stalks and cut all of them pretty small. You want to break up the fibrous bits that the food processor/blender may struggle with.
- Place all of the above along with the remaining sauce ingredients in the food processor or blender and pulse until a smooth paste. Refrigerate until ready to use, as required.
- Before you start cooking, prepare the vegetables. Cut the eggplant in quarters lengthwise then cut in to medium lengths. Cut any thicker lengths again lengthwise. Remove the leaf part from the bok choy and slice both the stem and leaves but keep separately. Cut the carrot into batons (julienne) and slice the pepper. Cut the asparagus into medium lengths.
- Heat a little vegetable oil in a stir fry pan or large skillet over a medium-high heat. First add the eggplant, cook a couple minutes until it's softening, stirring so it doesn't stick. Add the bok choy stalks, carrot and pepper. Cook a few minutes until they are softening as well. Add the asparagus and cook another minute then add the bok choy leaves.
- Add the stock and coconut milk then bring to a simmer. Simmer for around 5-mins. Meanwhile cook the noodles according to packet instructions. Drain them and divide between your bowls then top with the curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-3
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 61g | 20% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Sodium | 2148mg | 90% |
| Potassium | 1306mg | 28% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 11460IU | 229% |
| Vitamin C | 155.8mg | 173% |
| Calcium | 179mg | 18% |
| Iron | 8.3mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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