Thai Vegetable Red Curry. GF

thai vegetable red curry

thai vegetable red curry ready to eat served in a bowl with rice in the background

Thai vegetable red curry is a curry for nights that you want dinner on the table fast. When you just want curry in a hurry,  this little recipe is a winner using store-bought red curry paste. A quick scan of the fridge for veggies to be added and a can of coconut cream…. too easy! Best of all the recipe is completely flexible for what’s hiding in the crisper. Substitute any of the vegetables for what’s to hand. Just remember to layer the vegetables cooking times from hardest to softest. Ready in 30 minutes and so satisfying. Another winning 30 minute curry is our thai green chicken curry

Cutting the veg

Hard vegetables like potato, carrot, pumpkin and sweet potato need to be cut into even sized pieces so that they’re ready at the same time. Same with the softer veggies.


We love a good curry and our Indian vegetable curry is another delicious vegetable curry, maybe not as quick as the Thai vegetable red curry but definitely worth the time to make it. Toasting off different spices, browning off the meat, and long slow cooking makes our Indian beef madras curry another winner.

Do you have a ‘quick’ veggie curry recipe?

thai vegetable red curry
Yield: 4 serves

Thai vegetable red curry

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Thai vegetable red  curry is a great way to use up odds and ends of veggies in the fridge. Quick, tasty and economical, this is a little winner!


  • 3 tablespoons¬†red curry paste - we used Ayam brand
  • 14 oz (400ml) coconut cream
  • 3-4 kaffir lime leaves
  • 2 tablespoons fish sauce
  • 2 tablespoons soft brown sugar
  • carrot x 1 large chopped
  • pumpkin x 1 cup chopped
  • cauliflower florets x 1 cup
  • 2 medium zucchini
  • 1 small red bell pepper (capsicum chopped)
  • Snow peas x 1 cup
  • sugar snap peas x 1 cup
  • 2 medium tomatoes chopped
  • baby corn x 1 cup sliced
  • 4 acorn squash chopped
  • Bunch of basil - leaves plucked (about a cup)
  • jasmine rice to serve


  • heat a wok or large frypan over medium heat and add 1/2 a cup of the coconut cream
  • stir till coconut "splits" - around 2-3 minutes - see notes
  • add curry paste and stir for a further 2-3 minutes
  • stir in  fish sauce and sugar
  • add remaining coconut cream and kaffir leaves
  • bring to a gentle simmer
  • now add pumpkin and carrots and cook for a few minutes
  • next add cauliflower, zucchini and squash and cook for 2-3 minutes
  • add snow peas, tomato, sugar snap peas and corn, bell pepper (capsicum)
  • throw in basil leaves and stir for a minute
  • serve with jasmine rice
  • enjoy!


  • when simmered over heat for a short while much of the water evaporates and then the coconut milk fats and solids separate which is what you fry the paste off in
  • kaffir lime leaves can be frozen

Nutrition Information



Serving Size


Amount Per Serving Calories 666Total Fat 39gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 12gCholesterol 118mgSodium 1031mgCarbohydrates 74gFiber 16gSugar 20gProtein 14g

Nutritional information provided here is only intended as a guide.


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