Vibrant vegetables simmered in aromatic red curry paste and creamy coconut milk create a satisfying vegetarian meal that's bursting with authentic Thai flavors.
Recipe Details
Ingredients
- 300g jasmine rice
- 30ml coconut oil
- 45ml Thai red curry paste
- 400ml can full-fat coconut milk
- 240ml vegetable broth
- 15ml fish sauce (or soy sauce for vegetarian)
- 15ml brown sugar
- 30ml fresh lime juice
- 300g Asian eggplant, cut into chunks
- 2 medium bell peppers (red and yellow), sliced
- 200g can bamboo shoots, drained
- 200g baby corn, halved lengthwise
- 150g snow peas, trimmed
- 60ml fresh Thai basil leaves
- 30ml fresh cilantro, chopped
- 1 lime lime, cut into wedges
- 2 small Thai red chilies, sliced (optional)
Instructions
-
Rinse 300g jasmine rice until water runs clear. In a saucepan, combine rice with 450ml (1.75 cups) water and bring to boil. Reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand 5 minutes.
-
Heat 30ml coconut oil in a large wok or deep skillet over medium heat. Add 45ml Thai red curry paste and cook for 2-3 minutes, stirring constantly, until fragrant and darkened.
-
Pour in the thick cream from the top of the 400ml can full-fat coconut milk can (reserve the rest). Cook with curry paste for 2 minutes, stirring until well combined and oil begins to separate.
-
Add remaining 400ml can full-fat coconut milk, 240ml vegetable broth, 15ml fish sauce (or soy sauce for vegetarian), and 15ml brown sugar. Stir well and bring to a gentle simmer.
-
Add 300g Asian eggplant and 2 medium bell peppers (red and yellow) to the curry. Simmer for 8-10 minutes until eggplant is tender but still holds its shape.
-
Add 200g can bamboo shoots, 200g baby corn, and 150g snow peas. Continue cooking for 3-4 minutes until vegetables are crisp-tender.
-
Remove from heat and stir in 30ml fresh lime juice and half of the 60ml fresh Thai basil leaves. Taste and adjust seasoning with more fish sauce, brown sugar, or lime juice as needed.
-
Serve over 300g jasmine rice, garnished with remaining 60ml fresh Thai basil leaves, 30ml fresh cilantro, 1 lime lime, and 2 small Thai red chilies if using.
Tips
Curry Paste Quality: Use a good quality Thai red curry paste for authentic flavor. Mae Ploy and Thai Kitchen are reliable brands available in most supermarkets.
Vegetable Timing: Add vegetables in order of cooking time - harder vegetables like eggplant first, then softer ones like snow peas last to maintain texture.
Coconut Milk: Use full-fat coconut milk for the richest flavor and don't shake the can before opening - you want the thick cream separated at the top.
Spice Level: Adjust heat by varying the amount of curry paste. Start with less if you're sensitive to spice, as you can always add more.
Thai Basil: If you can't find Thai basil, regular basil works, but add it at the very end to preserve its flavor and color.