thai red vegetable curry




Prep Time


Cook Time

I have used broccoli, cauliflower, zucchini, mushrooms,
red capsicum and kale for this light summer curry, but you
can use whatever vegetables you have in the garden or refrigerator.



For the thai red vegetable curry

  • 3 tablespoons olive oil
  • 1 onion – diced
  • 2 cloves garlic — crushed
  • 1 tablespoon grated fresh ginger
  • 5 cups mixed vegetables — cut to a similar size
  • 2 tablespoons Thai red curry paste
  • 400ml can coconut milk
  • 1⁄4 cup water
  • 1 1⁄2 cups roughly chopped kale or silver beet
  • 1 1⁄2 teaspoons brown sugar
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons rice wine vinegar or lime juice
  • Fresh coriander, to serve


For the thai red vegetable curry

  • Heat 1 tablespoon of the oil in a large pan or wok. Cook the onion until translucent.
  • Add the garlic and ginger and stir until fragrant.
  • Add the remaining 2 tablespoons of oil and stir-fry the mixed vegetables for about 5 minutes.
  • Add the curry paste and stir-fry for 2 minutes.
  • Add the coconut milk and water. Simmer for 1 minute.
  • Add the kale or silver beet. Stir through.
  • Add the sugar, tamari or soy sauce and vinegar or lime juice.
  • Serve topped with coriander.