← All recipes

Red Curry Vegetables

Make Red Curry Vegetables at home with Oil, Coconut Milk, Soy Sauce, Sugar, and Assorted Fresh Vegetables. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 16 oz
• 4 tbsp
• 2 tsp
• 2 cup
• 1 tsp
• 4 tbsp
• 2 tsp
• 1 tsp

Method (preview)

1. 1

   Heat the oil in a wok, add the chopped garlic and fry until golden brown.

2. 2

   Add the curry paste, stir with the garlic and cook for a little over a minute.

3. 3

   Stirring briskly after each addition, add half the coconut milk, all the sugar and the soy sauce.

4. 4

   As the curry thickens add the eggplant and remaining vegetables, followed by the rest of the coconut milk.

5. 5

   When the eggplant is almost tender, add the lime leaves and chili and cook for another couple of minutes. (If your wok is hot enough the vegetables should cook very quickly).

6. 6

   Garnish with the basil leaves and serve with or over steamed Jasmine or Sweet Thai Rice. (Experimenting with different types of basil gives this dish subtle aromatic and flavor variations).

7. 7

   Add a little more coriander seed if the root cannot be found.

8. 8

   Blend all of the above using a mortar & pestle or an electric grinder. (You'll need a very large mortar to do this efficiently).