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


  • 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
  • 10
    fresh basil leaves
  • 1 tsp
    grated lime zest

How to Make Thai Red Curry Mixed Vegetables


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