Thai Red Curry

Thai Red Curry

Serves: Around 3-4 persons

Red thai curry is incredibly delicious recipe to make at home. Loads of vegetables and tofu simmered in a coconut milk gravy served with plain white / brown rice. The preparation time is also less and the cooking time is fast too. This is one of my favourite one pot meal.


  • 1 medium onion sliced thinly
  • ½ cup carrot sliced thinly
  • ¼ cup corn
  • ½ cup tofu cut into cubed
  • 1 yellow bell pepper sliced thinly
  • ½ red bell pepper sliced thinly
  • 2 tablespoon minced ginger and garlic
  • Salt and pepper to taste
  • 1 tablespoon oil
  • 1 can coconut milk (around 2 cups)
  • 2 teaspoon soy sauce
  • 2-3 tablespoon thai red chili paste (store brought)
  • Water

To serve:

  • Cooked basmati rice
  • Lemon


  1. Heat oil in a pan and add sliced onion. Saute for a minute and add minced ginger-garlic.
  2. Add cut vegetables and saute well.
  3. Add red chili paste to the pan and fry for a while.
  4. Add salt and pepper to the taste.
  5. Empty the coconut milk in to the vegetables. Add ½ cup water to the vegetables.
  6. Add tofu pieces to the coconut curry. Let the vegetables and tofu boil and cook.
  7. Add soy sauce and turn off the flame.
  8. Serve hot with rice and a lemon wedge.


  • you can use any vegetables of your choice. You can add handful of spinach or kale to the curry.
  • Traditionally fish sauceis used in the recipe. Since i prefer vegan version,I used soy sauce.
  • I used light coconut milk. You can reduce or add the quantity of water according to your choice.
  • I like to use uncooked tofu in the curry.