Red Curry with Vegetables
Coconut red curry with squash, beans and tofu.
Red Curry with Vegetables is a classic vegetarian Thai recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 30 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 30 minutes without much fuss. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.
The headline ingredients here are red curry paste, coconut milk and squash. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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420
kcal
14g
Protein
30g
Carbs
28g
Fat
Ingredients
- red curry paste3 tbsp
- coconut milk400 ml
- squash2 cups
- green beans1 cup
- tofu200 g
- soy sauce1 tbsp
Method
- 1Step 1 ~8 min
Fry paste in coconut cream.
- 2Step 2 ~8 min
Add squash and a splash of water; cook 8 min.
- 3Step 3 ~8 min
Pour in coconut milk, beans and tofu; simmer 8 min.
- 4Step 4 ~8 min
Season with soy and a pinch of sugar.
Per-step times are approximate and based on the total cook time of 30 minutes.
Pro tips & common mistakes
- Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
- Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Red Curry with Vegetables take to cook?
- From prep to plate, Red Curry with Vegetables takes about 30 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Red Curry with Vegetables vegetarian?
- Yes — this version of Red Curry with Vegetables is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
- What are the key ingredients in Red Curry with Vegetables?
- The headline ingredients are red curry paste, coconut milk, squash. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Red Curry with Vegetables?
- Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
- What should I serve with Red Curry with Vegetables?
- Red Curry with Vegetables pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.