Vegetable Thai Red Curry Easy Recipe by Veena Theagarajan, Healthy Kids Friendly Thai Curry

I love Thai food. I used to have it whenever we eat out. I always wanted to give it a try at home. After couple of failed try I gave up because I could never get the exact taste. Last year when I visited my sis in US I saw thai red curry paste which is vegetarian and we tried out it came out extremely well. I packed few tins (now every time she comes over or I go to US this is sure item in my shopping list)


2 Cups Coconut Milk
Mix Vegetables - 3 Cups (Carrot, Beans, Brinjal, Broccoli, Potato. Cut into one inch cubes)
1 Cup Soya Milk
Salt per taste
3/4 Cup Red Curry Paste (this is bit spicy so I use 3/4 cup. Adjust to ur spice level)
Onion - 2 (Sliced Lengthwise)
Garlic - 4 Pods
Curry leaves - 10
Oil - 2 teaspoon


Cook the vegetables 3/4 with little water and salt. Keep it aside
Heat Kada and add oil. When Oil is hot add Garlic and fry for 1 min and add Onion and fry till light brown
Add Curry leaves and fry for another 30 mins
Add cooked vegetables and mix well and leave it for 30 sec
Add Red curry paste and fry for 5 mins
Add Soya milk and let it boil
Add Coconut milk and let it boil for 5 mins
Switch off and serve with Rice or Idli or Chapatti or Maida roti or Parrota