Hi, guys. Welcome to the world of Authentic THAI CUISINE.

If you’ve never eaten Red Thai curry, a vegetable curry, which is known in Thailand, the land it originates from, get ready for a delicious treat.

The curry is a medley of colorful vegetables drowning in a coconut sauce and flavored, among other ingredients, with coconut oil and simple spices.

And you won’t believe the aroma of this dish was so flavorful, that we couldn’t resist ourselves to complete the bowl in just a couple of minutes. XD

Well, I’m little ashamed to admit it took me a while to get up the courage to try making Thai food in my own kitchen. (I was scared a bit, if it will fits everyone’s taste or not)

Turns out to be the best, I had nothing to worry about! Thanks to a few pantry staples (if curry powders and pastes are not currently pantry staples in your house, they soon will be!), coconut milk, and some veggies, I was able to pull off a simple Thai dish that tasted just like the real thing on the first try. What else you will ask for?

The selection of vegetables for the curry is solely your choice and taste. You can settle on your decisions from any bunch of veggie combinations. The rundown can be creative to such an extent that I simply prefer to play with colors when I add my vegetables to the curry. So go ahead with yours!

I used,  • green, yellow and red bell peppers
            • baby corns
            • carrots
            • broccoli
            • peas

Do not forget to thoroughly wash and chop the vegetables.

Another important ingredient in Thai curry is Coconut Milk. Like in most Thai preparations, coconut milk does the balancing act making the curry perky yet pleasant to the taste buds.

Choose full-fat coconut milk for its richness (you won’t regret it!).

Make the simple brief red thai curry using this recipe to pimp up local curry paste. (you can definitely use one). On the other hand, you can go full scale and make a Thai Red Curry Paste from scratch!

I made the curry paste with few authentic ingredients easily available at home.

The best thing about home made THAI CURRY PASTE is ‘The flavor, freshness and – it can be stored in a glass container for up to 1 month in the fridge, or freeze for up to 1 year.

For any perfect and easy meal, you just need to add the coconut milk with tossed veggies and mix seasonings.

Here we goooo,


Servings: 4 -5
Prep time: 15 Minutes
Total time: 40 Minutes


For curry paste,
1 tablespoon vegetable oil
2 small onions (chopped)
5 garlic cloves (chopped)
1 tablespoon ginger (chopped)
7-8 red chilies (chopped)
7-8 celery stems
1 tablespoon tomato ketchup
1 teaspoon vinegar
1/4th teaspoon salt

For curry,
1/4th cup shredded bell peppers
(red, yellow and green)
1/2 cup shredded carrots
1/2 cup broccoli florets
1/4th cup peas
1/4th  cup baby corn
200 ml coconut milk
1 cup water
A pinch of black pepper
1 tablespoon sugar
salt, to taste

For fried rice,
1 tablespoon oil
6 cups basmati rice (rinsed)
1/2 cup carrots (diced)
1/4th cup french beans (chopped)
1 teaspoon crushed black pepper
salt, to taste


Let’s start with Red Thai curry paste,

1. Heat pan with a tablespoon of vegetable oil. Add chopped garlic and onions and saute until it turns soft.

2. Then, add the chopped ginger, red chillies and celery stems. Lastly add 1/4th teaspoon of salt, 1 tablespoon of ketchup and 1 teaspoon of vinegar.

Allow it to cool down and then,

3. Use the processor to grind the ingredients into a paste. And our Red thai curry paste is ready! As simple as that.

Next moving into Thai curry,

1. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the vegetables and a sprinkle of salt and pepper
Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the 3 -4 table spoons of curry paste and cook, stirring often, for 2 minutes.

2. Add the coconut milk, water and sugar, stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and corns have softened to your liking, about 5 to 10 minutes, stirring occasionally.

3. Remove the skillet from the heat and season with salt (I added ¼ teaspoon for optimal flavor), to taste. Do a taste test. Add more salt to add more saltiness, sugar for sweetness.

For Fried Rice,

To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer.

Just before serving,

Stir fry the veggies in oil, season the rice to taste with salt and pepper and fluff it with a spatula.

And your deliciously amazing Thai curry and rice are ready for perfect family dinner.

Divide rice and curry into bowls and garnish with chopped cilantro and sliced lemons, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

Please let me know how this recipe turns out for you in the comments. I love to hear from you.

If you enjoy this hearty dinner recipe, be sure to check out my food page for more!