Red Curry with Vegetables

"Here's a curry with coconut milk for richness and lots of vegetables - works either as a side dish or as a meatless main course."
 
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Ready In:
40mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Combine 4 ounces coconut milk, curry paste, stock, fish sauce, and sugar and bring to a boil.
  • Simmer for 15 minutes.
  • Add vegetables and remaining coconut milk and simmer an additional 15 minutes.
  • If using snow peas, add just before serving.
  • Serve with rice.

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Reviews

  1. Wonderful! What a fantatsic dish! I used 3 tbsps of fish sauce and threw in my own mix of veggies. Thanks for the recipe! :)
     
  2. This was good, but I found the amount of fish sauce to be a bit overwhelming. I had to add a lot of extra brown sugar to compensate for the strong taste from the fish stock. Thank you for sharing.
     
  3. Outstanding!! Just as good as anything I've had in restaurants. I used 2 tablespoons of curry, which was a little too much for my family. We'll definitely be having this again!
     
  4. This is very close to my favorite Thai restaurant's flavor. This is an easy recipe. I add 1 TB of curry, since my family likes it mild and then I add more to my own bowl. We like ours with bamboo shoots, chicken, and fresh basil, served in individual bowls over rice.
     
  5. This was very tasty. I used a little bit less than 1 tablespoon of red curry and it was the right amount of heat for me. I just used the Normandy style frozen vegetables from Costco. Thanks for sharing this recipe.
     
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