Now that you have some Thai red curry paste (if you didn’t make your own, feel free to use a store-bought version), it’s time to cook a Thai red curry. In this rendition, I used the vegetables I had on hand which happened to be mushrooms, cabbage, and zucchini, but this recipe is incredibly versatile and you can easily use your favorite veggies or chicken – just think about what you’ve liked in past Thai curries you’ve eaten! My curry here doesn’t look too visually appealing (that’s because I didn’t use enough red bell peppers in the curry paste), but the taste is still spot on.
Thai Red Curry Vegetables
Yield: 4 servings
Ingredients:
- 1 Tbsp coconut oil
- 1 lb mushrooms, sliced
- 1/2 head cabbage, chopped
- 1 large zucchini, sliced in half-moons
- 3 – 4 Tbsp red curry paste
- 1 12-ounce can coconut milk
- 2 tsp palm sugar
- fish sauce, to taste
- 1/2 cup Thai basil*
*I occasionally will use regular basil, but Thai basil really adds a unique flavor.
Method:
- In a large pan, heat 1 Tbsp coconut oil, then sautee 1 lb mushrooms, sliced until they release their juices, about ten minutes.
- Add 1/2 head cabbage, chopped and 1 large zucchini, sliced in half-moons to the pan, and cook until the cabbage has softened, about ten minutes.
- Add 3 – 4 Tbsp red curry paste and sautee until fragrant, about 30 seconds.
- Pour 1 12-ounce can coconut milk into the pan and bring to a boil, then let simmer until thickened, about 5 – 10 minutes.
- Stir in 2 tsp palm sugar and fish sauce, to taste. You’ll want to taste the curry at this point and add more palm sugar if it needs more sweetness and more fish sauce if it needs more salt.
- Stir in 1/2 cup Thai basil, then remove from heat. Serve over rice.
