Spicy Thai Red Curry with Vegetables is an incredibly flavorful and versatile dish that brings the heat and vibrancy of Thai cuisine right to your table. With fresh vegetables, a rich coconut milk broth, and a perfect blend of spices, this dish is sure to become a regular in your cooking repertoire.

This spicy red curry is packed with fresh vegetables, like bell peppers, zucchini, carrots, and eggplant, cooked in a fragrant and spicy coconut milk broth. The combination of flavors is extraordinary — a delicate balance of heat from the red curry paste, sweetness from the coconut milk, and tang from lime juice.

Why You’ll Love Spicy Thai Red Curry with Vegetables

🌶️ Rich and Flavorful
The base of this Thai red curry is coconut milk, which provides a rich, creamy texture that balances the heat of the red curry paste. With the addition of lemongrass, kaffir lime leaves, and Thai basil, the curry boasts a deep and aromatic flavor profile that will leave your taste buds dancing.

🥕 Packed with Fresh Vegetables
Loaded with fresh, colorful vegetables like bell peppers, carrots, zucchini, and eggplant, this dish is a fantastic way to boost your vegetable intake. The vegetables are perfectly cooked — tender but still full of texture, and they absorb all the bold, flavorful curry sauce.

🌿 Customizable to Your Taste
One of the best aspects of this dish is its versatility. You can adjust the level of spiciness to suit your preferences by adding more or less red curry paste. If you’re not a fan of a particular vegetable, feel free to swap it for one you enjoy more, like sweet potatoes, peas, or mushrooms.

🍛 Easy and Quick to Make
This recipe is surprisingly easy to make. With a few essential ingredients like red curry paste, coconut milk, and fresh vegetables, you’ll be able to create a Thai-inspired meal in under an hour.

Ingredients for Spicy Thai Red Curry with Vegetables

Here’s what you’ll need to make this delicious and healthy dish:

For the curry:

1 tbsp vegetable oil

2 tbsp red curry paste (adjust for spiciness)
1 can (14 oz) coconut milk
1 cup vegetable broth

2 tbsp soy sauce or tamari (for a gluten-free version)
1 tbsp brown sugar
1 tsp lime juice

1 tbsp fresh ginger, grated
1 garlic clove, minced
1 medium carrot, sliced

1 medium zucchini, sliced
1 red bell pepper, sliced
1 small eggplant, cubed

1 cup snap peas or green beans
1 small bunch Thai basil (or regular basil)
Lime wedges for garnish

For serving:

Steamed jasmine rice
Fresh cilantro (optional)

Crushed peanuts (optional)

Step-by-Step Instructions for Spicy Thai Red Curry with Vegetables

1️⃣ Prepare the Vegetables
Start by prepping all your vegetables. Slice the carrots, zucchini, and bell peppers into thin strips. Cube the eggplant, and trim the snap peas or green beans. Set the vegetables aside.

2️⃣ Cook the Aromatics
In a large pot or wok, heat the vegetable oil over medium heat. Once hot, add the red curry paste and cook for about 1-2 minutes, stirring constantly, until fragrant. This step helps release the essential oils from the curry paste, making the flavors more intense.

3️⃣ Add Coconut Milk and Broth
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer and add the soy sauce, brown sugar, grated ginger, and minced garlic. Let the curry simmer for 5-7 minutes to allow the flavors to meld together.

4️⃣ Cook the Vegetables
Add the prepared vegetables to the curry, starting with the harder vegetables like carrots and eggplant. Cook for about 5 minutes before adding the zucchini, bell pepper, and snap peas or green beans. Continue cooking for another 5-7 minutes, or until the vegetables are tender but still slightly crisp.

5️⃣ Finish the Curry
Add the fresh lime juice to the curry and stir in the Thai basil leaves. Taste the curry and adjust the seasoning as needed, adding more soy sauce, sugar, or lime juice to balance the flavors.

6️⃣ Serve and Garnish
Serve the spicy Thai red curry over steamed jasmine rice. Garnish with fresh cilantro, lime wedges, and a sprinkle of crushed peanuts for added crunch and flavor.

Tips for the Perfect Spicy Thai Red Curry with Vegetables

🍜 Use Full-Fat Coconut Milk
For a creamier and richer curry, opt for full-fat coconut milk. It will create a velvety texture that pairs perfectly with the spiciness of the red curry paste.

🌶️ Adjust the Spice Level
If you prefer a milder curry, use less red curry paste or opt for a milder variety. You can also add a dollop of yogurt or coconut cream to help tone down the heat.

🥥 Add Tofu for Protein
For a more substantial meal, add tofu or tempeh to the curry. Simply cube the tofu and add it along with the vegetables to absorb all the delicious flavors.

🍋 Serve with Rice or Noodles
While jasmine rice is a traditional accompaniment, you can serve this curry with noodles or even quinoa for a different twist.