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Thai Red Curry with Coconut and Vegetables

Time: 20 minutes Cook
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Thai Red Curry is a culinary gem that embodies the vibrant and harmonious flavors of Thai cuisine. This article will guide you through the creation of a delectable Thai Red Curry with Coconut and Vegetables. This dish is a testament to Thai culinary expertise, blending creamy coconut milk, aromatic spices, and a medley of vegetables into a flavorful masterpiece.

Historical Context: Thai Red Curry, or “Gaeng Phed” in Thai, has its origins in the royal kitchens of Thailand. Influenced by Indian and Persian flavors introduced through trade, Thai chefs adapted these influences to create their unique curry pastes and dishes. The prominent use of chilies and aromatic herbs in Thai curries reflects the Thai people’s love for bold and spicy flavors. Today, Thai Red Curry is celebrated both in Thailand and worldwide for its exceptional taste.


1. Prepare Your Ingredients:

  • Start by slicing your tofu or chosen protein into bite-sized pieces.
  • Wash and chop your mixed vegetables into strips or bite-sized pieces.
  • If using fresh kaffir lime leaves, remove the central stem and finely shred the leaves.
  • Open the can of coconut milk and set it aside.

2. Heat the Pan:

  • Place a large skillet or wok over medium-high heat and add the vegetable oil.
  • Once the oil is hot, add the red curry paste to the pan. Stir-fry for a minute until fragrant.

3. Add Coconut Milk:

  • Pour in the entire can of coconut milk. Stir well to combine with the red curry paste.

4. Add Protein:

  • Add your tofu or choice of protein to the pan. Allow it to simmer in the coconut milk for about 5 minutes until cooked through.

5. Season the Curry:

  • Stir in the fish sauce (or soy sauce) and palm sugar to balance the flavors, providing a blend of saltiness and sweetness.

6. Add Vegetables:

  • Toss in your chopped mixed vegetables. Let them cook for 3-5 minutes until they become tender while retaining their vibrant color.

7. Optional Ingredients:

  • If available, add kaffir lime leaves to the curry for a citrusy aroma.

8. Taste and Adjust:

  • Taste the curry and adjust the seasoning as needed, adding more fish sauce or sugar according to your preferences.

9. Serve:

  • Ladle the Thai Red Curry with Coconut and Vegetables into serving bowls.
  • Garnish with fresh Thai basil leaves for an extra layer of aroma and flavor.
  • Serve the curry hot over steamed jasmine rice or rice noodles.

Conclusion: Thai Red Curry with Coconut and Vegetables is a culinary masterpiece, capturing the essence of Thai cuisine with its perfect balance of flavors. Its rich history reflects the evolution of Thai cooking from ancient influences to modern-day popularity. Armed with the right ingredients and culinary finesse, you can recreate the enchantment of Thai Red Curry in your own kitchen. Fire up your stove, gather your ingredients, and embark on a journey to savor the mesmerizing flavors of Thailand. Enjoy your culinary adventure!


prep time
ion Time: 20 minutes
cooking time
Time: 20 minutes
total time
me: 40 minutes


  • Large skillet or wok

  • Wooden spoon or spatula

  • Knife and cutting board

  • Can opener (if using canned coconut milk)

  • Measuring spoons and cups

  • Serving bowls and utensils


  • 2 tablespoons of red curry paste (store-bought or homemade)

  • 1 can (14 ounces) of coconut milk

  • 1 cup of mixed vegetables (bell peppers, bamboo shoots, and baby corn)

  • 1 cup of tofu or your choice of protein (chicken, shrimp, or beef)

  • 2 tablespoons of vegetable oil

  • 2 tablespoons of fish sauce (for a vegetarian/vegan option, use soy sauce)

  • 1 tablespoon of palm sugar or brown sugar

  • 4-5 kaffir lime leaves (optional)

  • Thai basil leaves for garnish (optional)


Prepare Ingredients
Heat Pan, Add Curry Paste
Add Coconut Milk, Protein
Season, Add Vegetables
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