Thai Red Curry Mixed Vegetables

Thai Red Curry Mixed Vegetables Recipe

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A spicy mix that goes well over hot, cooked Jasmine rice. Add more or less red curry paste, according to your taste.


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15 Min
15 Min


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1 c
unsweetened coconut milk (the canned type)
1/4 tsp
1 tsp
brown sugar
1 tsp
soy sauce
2 Tbsp
vegetable oil
1 Tbsp
thai red curry paste (thai kitchens brand is good)
1 c
chopped fresh green beans
1 c
chopped eggplant, peeled
1 c
chopped red bell pepper
1 c
sliced fresh mushrooms
fresh basil leaves
1 tsp
grated lime zest

How to Make Thai Red Curry Mixed Vegetables


  • 1Combine coconut milk, salt, sugar and soy sauce. Set aside.
  • 2Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
  • 3Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
  • 4Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
  • 5Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.

Printable Recipe Card

About Thai Red Curry Mixed Vegetables

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Thai

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