Thai Vegetables in Red Curry Paste

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 1 packet baby corn (slit into halves)
  • 2 cups coconut milk
  • 10 to 12 florets broccoli
  • 8 to 10 french beans (cut into strips)
  • 1 packet mushrooms (sliced)
  • 1 green bell pepper (cut into quarters)
  • 1 red bell pepper (cut into quarters)
  • 1 carrot (cut into strips)
  • 5 to 6 tbsp thai red curry paste (readymade)
  • 1 tsp corn flour dissolved in 1/2 cup water
  • 4 tbsp oil
  • salt to taste

How to Make Thai Vegetables in Red Curry Paste

  • Wash the mushrooms well
  • Heat one tablespoon oil in a kadai
  • Add the washed baby corn, broccoli, bell peppers, mushrooms, carrots and French beans
  • Saute the vegetables till nearly done but crunchy
  • In a wok, heat the remaining oil and saute the red paste on a low flame for 8 to 10 minutes
  • Add the vegetables and a dash of salt and stir fry for 2-3 minutes
  • Mix the dissolved corn flour with the coconut milk and add it to the vegetables
  • Mix well
  • Simmer the curry for 5 minutes
  • Serve hot with steamed rice