The vegetarian Thai curry recipe is the perfect comfort food. It is quick and easy to make. The curry paste and the coconut milk is the perfect flavor pairing.
Course:
Main Course
Cuisine:
Fusion
Keyword:
vegetarian thai yellow curry recipe
Servings: 3
-
2
tablespoons
coconut oil
-
1/2
white onion
finely chopped
-
2
cloves
garlic
finely chopped
-
1
tablespoon
ginger
grated
-
2
carrots
diced
-
1
red bell pepper
julienne
-
1
green pepper
julienne
-
1
yellow or orange pepper
julienne
-
2
tablespoons
red curry paste
store-bought or homemade
-
2
cups
400ml organic coconut milk
-
1/2
cup
water
-
1
cup
basil leaves
roughly chopped
-
1/2
tablespoons
brown sugar
-
1
teaspoon
soy sauce
-
1 to 2
teaspoons
lemon juice
-
Garnish: Basil Leaves or cilantro
-
Place a deep pot on heat and add oil.
-
Once the oil is hot, add ginger and garlic and sauté for a few seconds. To this, add onions and cook until translucent.
-
Add the Thai curry paste + 2 tablespoons coconut milk and fry till oil separates. Sprinkle a few drops of water if the mixture tends to get dry.
-
Now add the carrots +bell pepper + salt and mix well. Let it cook till the carrots are almost cooked.
-
Pour the coconut milk + water and add the sugar and mix. Let it simmer for about 5 to 10 minutes. Stir occasionally.
-
Turn off the heat and add fresh lemon juice and soy sauce. Taste and adjust the flavor as needed.
-
Add the roughly chopped basil leaves.
-
Transfer the curry into individual serving bowls and serve with sticky rice or any rice of your choice.