We use coconut milk for this recipe. It gives creamy texture to the curry. It’s totally on you how much texture you want. If want very creamy then add more coconut milk.
You can use any vegetables of your choice. I used lots of vegetables like cauliflower, carrots, bell peppers, eggplant, potatoes, onions, garlic, mushrooms.
All the veggies are full of vitamins and protein, especially mushrooms. They are a great source of protein and antioxidants. I love all the variety of mushrooms like Portobello, Chaga, Turkey tail, Cordyceps, Lion’s mane, Shiitake, White button, Maitake.
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves of minced garlic
- 1 teaspoon grated ginger
- 1 medium carrot cut into slices
- 1/2 cup cauliflower small florets
- 1 small potato, diced into small cubes
- 1/2 cup sliced bell peppers
- 1/2 cup sliced white button mushrooms
- red curry paste (without fish sauce) as desired
- coconut milk as desired
- salt and ground black pepper to taste
- water as desired
- pinch of sugar (optional)
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh basil leaves
- In a saucepan, heat oil over medium heat.
- Add onions, garlic, ginger, carrots, cauliflower, potatoes, bell peppers and mushrooms. Add salt and black pepper. Mix well. Saute till vegetables are tender.
- Add red curry paste, coconut milk and water. Bring to a boil then reduce to a simmer, cover and cook till desired consistency. Add pinch of sugar.
- Add lemon juice.
- Sprinkle basil leaves over curry.
- Serve hot with warm rice.
If you are vegetarian or vegan, then look for Thai red curry paste without fish sauce.