Vegetarian Thai Red Curry


This is a delicious mouthwatering curry. I want it as i talk about it!


Serves 4

  • Cooking oil ( 3 tbsp)
  • Red curry paste (2 heaped tbsp)
  • Coconut milk (1 can)
  • Kaffir lime leaves 4
  • Palm sugar 1 tbsp
  • Fish sauce 3 tbsp (optional)
  • Mixed peppers 2
  • Red chillies 2, sliced
  • Green string beans
  • Baby corn
  • Thai round aubergine (optional)
  • Bamboo shoots (optional)


Heat the oil in a wok and add the red curry paste. Stir until you get an aroma. Add the coconut milk and the kaffir lime leaves. Cook for a few minutes before seasoning it with fish sauce and palm sugar. This dish can be made in advance as far as this step. It can be stored in the fridge for up to 3 days.

Add the mixed peppers, string beans, baby corn, thai aubergine, bamboo shoots and chillies and cook until all vegetables are cooked enough but not overcooked!

To Serve

Serve with Thai jasmine rice.










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