Name: Thai Red Curry
Prep time: 30 min
Ingredients: 2 tablespoon grapeseed oil; 4 medium potatoes, diced; 4 medium mushrooms, diced; 4 cup cauliflower, cut into bite-size florets; 2 cup carrots, diced; 3 tablespoon Thai red curry paste; 5 cup water or vegetable broth; 1 cup Edamame beans; 4 cup salad greens; 1/2 cup fresh Thai basil, minced

Thai Red Curry

By: Wai Leng Loke

6 Comments

Thai Red Curry

By: Wai Leng Loke

You don't need to go out to eat to get authentic Thai food. Thai Red Curry is a delicious recipe that you can make again and again! This vegetarian Thai red curry recipe is hearty, healthy and only requires one pot to make. This dish can last you for weeks if you make enough - just freeze your leftovers and defrost them when you get a craving for Thai food. The bold flavor of this dish will keep you and your family warm at the end of a chilly day. If you want to add some extra protein to the recipe, throw in some leftover chicken as well.

Notes

I had the opportunity many years ago to live and work in Thailand for an extended period of time. And I fell in love with Thai food and their extensive use of herbs and spices. Thai red curry paste has been a true life saver, especially when I miss homemade Thai food. I usually make it in a large quantity and refrigerate or freeze the leftovers. No more Thai takeouts!

This recipe was submitted as part of the Swiss Diamond One Pot Wonder Recipe Contest.

Serves8

Preparation Time30 min

Ingredients

2 tablespoons grapeseed oil
4 medium potatoes, diced
4 medium mushrooms, diced
4 cups cauliflower, cut into bite-size florets
2 cups carrots, diced
3 tablespoons Thai red curry paste
5 cups water or vegetable broth
1 cup Edamame beans
4 cups salad greens
1/2 cup fresh Thai basil, minced

Instructions

Heat grapeseed oil in a large pot and saute mushrooms and potatoes until lightly brown.
Then add cauliflower and cook for another 2 to 3 minutes until slightly tender.
Add Thai red curry paste and water and stir well to dissolve curry paste. Bring to boil and reduce to medium heat to simmer for about 15 minutes, uncovered.
Add edamame beans and cook for another 10 minutes.
Then add salad greens and cook until wilted. Turn off heat and add fresh Thai basil before serving. Serve with rice or your favorite noodles if desired.

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Zeemer

Mar 01, 2018

Wow. I can smell and taste the spiciness of this dish by simply looking at it. I know Thai cuisine is spicy but delicious and mouth watering. I just love Thai food such as Phad Thai and that spicy sea food soup.

Helga Pataki

Sep 22, 2017

This looks like an ideal recipe for the fall! I am so in love with red curry right now it's such a healthy and filling meal. I will be making a batch of this for the week!

Lynn K

Aug 20, 2017

Thai food is right up there on my list of favorite things to eat and this recipe is very good. We did not have any beans so used chicken instead. We also added a chopped fresh garlic clove and a few extra vegetables fresh from our garden. Served with fragrant jasmine rice it was a wonderfully tasty Thai curry and I will definitely be returning to this recipe often in the future.

BettyVedder

May 07, 2017

This sounds great! I love thai basil, and I just picked up a bunch. I wonder how the texture might change if I freeze this like the recipe suggests?

Poppy

Dec 05, 2016

I have frozen edamame beans. If I use them, I guess I can freeze my leftovers? Sounds nutritious and tasty! thanks for the recipe