Vegetable Thai Red Curry

Step 1

First, prepare the curry paste. If you have some in the fridge, then this is ready to use immediately. If it's in the freezer, however, then take it out to thaw for a bit first. Alternatively, If making it from scratch, this can be done in just 5 minutes following the instructions on this post.If you're serving this curry alongside fluffy jasmine rice (all steps on that post), then you'll want to start cooking this immediately too so it can cook/steam alongside the rest of the recipe.

Step 2

Next, prepare your vegetables. Slice the peppers and Thai aubergines to begin. You can cut them into pieces as thin/thick as you prefer - though remember that this will affect their cooking time.

Step 3

In a large pan, heat up the coconut oil and red curry paste for a minute, mixing them lightly. Then add the vegetables. Stir fry the veggies for 3-4 minutes to begin to soften them. Then add the coconut milk and water (or stock).Add the remainder of the ingredients and cook for a few more minutes until all the veg has softened.

Step 4

Taste the curry and adjust any ingredients if needed - add a little extra curry paste if preferred, lime juice for extra tang, coconut sugar for sweetness, etc.

Step 5

Once ready, remove from heat and serve alongside the jasmine rice - enjoy!

Step 6

Any leftovers can be stored in an airtight container in the fridge for between 3-5 days.I haven't tried to freeze leftover - though I imagine it would work depending on what vegetables you use. You may need to add a touch more curry paste or stock/coconut milk when thawing for consistency.