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Thai Red Curry | Vegetarian Thai Red Curry

Thai red curry with step by step pictures. This vegetarian thai red curry is made using homemade red curry paste and vegetables.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Thai
Servings 4 servings


  • Tofu- ½ packet cubed
  • Green Capsicum-1 cubed
  • Yellow Capsicum-1 cubed
  • Carrot-1 sliced in diagnol
  • Onion- ½ cubed
  • Mushroom-1 cup cubed
  • Baby corn-1 cup sliced lengthwise
  • Coconut milk-2 cups
  • Salt to taste
  • Sugar-1 tblspn
  • Lemon juice-1 tsp
  • For Thai Red curry paste:
  • Onion- ½ sliced
  • Shallots sambar onion- ½ cup
  • Dry red chilli-6
  • Ginger-1 inch piece
  • Garlic-10 cloves
  • Coriander seeds malli-1 tblspn
  • Cumin seeds jeera-1 tsp
  • Coriander stems- ½ cup
  • Kaffir lime skin Narthankai-3 peels
  • Salt -1 tsp
  • Oil-3 tblspn
  • Water as required


  • Make a paste by grinding all ingredients in a mixer to a fine paste.
  • Fry the tofu pieces in a tsp of oil and set that aside.
  • Heat oil in a kadai and add 3 tblspn of the red curry paste and mix well.Season with salt and sugar to taste and mix well.Cook till oil separates.
  • Add in all the prepared vegetables and mix well.Cover and cook for 5 min.
  • Now add in the tofu pieces and mix well.
  • Pour in the coconut milk and mix well.Cook for 5 min.
  • Switch off the flame.Add a tsp of lemon juice and mix.
  • Serve hot with roti or rice.
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