Thai Red Curry with Vegetables and Coconut Milk Recipe And Six Months In The Top 100

Thai Red Curry with Vegetables and Coconut Milk by Spicie Foodie | #curry #thai #vegetables #eggplant #coconutmilk #vegetarian

I have some really exciting news to share, Yummy Pics: A Food Blogger’s Guide to Better Photos has been on the top 100 list for 6 months! I am super excited about this and have to thank all of you who have purchased a copy — thank you so much. When I released the ebook in October of last year I never imagined that it would remain on the top 100 list for the following six months. The feedback and reviews have been amazing and now this news is just the cherry on top that requires a Happy Dance.

Thai Red Curry with Vegetables and Coconut Milk by Spicie Foodie | #curry #thai #vegetables #eggplant #coconutmilk #vegetarian

In celebration I would like to share with you the recipe that is on the cover or Yummy Pics. I meant to share it with you soon after the release but somehow it never happen. Alas, here is my Thai Red Curry with Vegetables and Coconut Milk recipe. It is really so easy to make and you really don’t need a recipe as it can be adjusted to what you have in your refrigerator. So use my recipe more as a guide and use your favorite seasonal vegetables. Also I like to serve this vegetable curry over rice noodles but it can be served with steamed Jasmine rice too.

Okay, let’s get cooking!

Thai Red Curry with Vegetables and Coconut Milk by Spicie Foodie | #curry #thai #vegetables #eggplant #coconutmilk #vegetarian

**Please do not repost recipe without my permission.**

4.9 from 13 reviews
Thai Red Curry with Vegetables and Coconut Milk
 
Prep time
Cook time
Total time
 
An easy Thai red curry that can be made in 30 minutes! It is a healthy and light meal that is gluten free.
Author:
Recipe type: Vegetarian, Meatless Meals, Curry
Cuisine: Thai, Curry, Vegetarian
Serves: 2-3
Ingredients
  • 2 tbsp vegetable oil or coconut oil
  • 1 small onion, finely chopped
  • 3 garlic cloves minced or thinly sliced
  • 1 small piece of (peeled) finely chopped ginger
  • 2-3 tbsp red curry paste, adjust to taste*
  • 1 tsp ground turmeric**, optional
  • 1-2 tbsp fish sauce***, optional & adjust to taste
  • splash of soy sauce, adjust to taste
  • 1 can coconut milk, 400 ml or 13.5 oz (or use half coconut milk & half vegetable broth)
Vegetables I Used:
  • 1 small eggplant, cubed
  • 1 small red bell pepper, evenly cut
  • small head of broccoli or as many florets as desired
  • small bunch of fresh baby spinach
To Serve:
  • rice noodles or steamed white rice
Instructions
  1. Heat the oil in a large pan or wok, once warm saute the onions until soft. Next add the ginger and garlic and cook for another 2-3 minutes. Add the eggplant, bell pepper and broccoli florets and saute for a few minutes. Next add the curry paste, turmeric, fish sauce, soy sauce and stir to mix all ingredients well. Allow to cook for 3 minutes then pour in the coconut milk and add the spinach. Cover and simmer under low heat until vegetables have cooked to desired tenderness. Serve over rice noodles or steamed Jasmine rice.
Notes
*I use my homemade curry paste, recipe can be found here: http://www.spiciefoodie.com/2009/09/04/red-thai-curry-paste-krung-kaeng-phed-2/ If you are using store bought start with a small amount then work up to your desired spiciness and taste. **I add the turmeric for color and additional nutritional value, but feel to omit if you like.

**Please do not repost recipe without my permission.**
I told you it was super easy to prepare! If you want to give it a different variation use green curry paste instead. *** Please notice that using fish oil means this recipe is not vegetarian. To make the curry vegan/vegetarian omit the fish sauce or replace with vegan fish sauce.

Thai Red Curry with Vegetables and Coconut Milk by Spicie Foodie | #curry #thai #vegetables #eggplant #coconutmilk #vegetarian

 

Enjoy the curry! And if you’d like to get yourself a copy of Yummy Pics: A Food Blogger’s Guide to Better Photos click the banner below. Remember by purchasing a copy you are helping support Spicie Foodie. Cheers and let’s see if we can keep Yummy Pics in the top 100 for the next 6 months!;)

 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

 

P.S.
Click here to buy ready made curry paste!

 

Comments

  1. says

    Yay! Congratulations to you Nancy!! I know I’m enjoying learning from your book. I love that red curry and these veggies look delectable. :)

  2. says

    Congrats on all your success. Of course the book is in the top 100, it’s a great resource for those who want to improve their photography. Making a good curry isn’t one of my strong suits, I will try yours. My husband really likes them and I should make them for him more often since they are so healthy. Hope you are having a good week my friend.
    -Gina-

  3. Anusha says

    Nan!! i m so happy for you. Many many congrats on the book. And you deserve every bit. Fabulous photos here and wherever you go. Wishing you many more milestones!!! Keep inspiring and keep cooking.
    L,
    Anu

  4. says

    Congrats for the success of the book Nancy!! That is indeed a great achievement. The red curry looks so hearty and rich. Makes me want to dig into those noodles right now :)

  5. Eha says

    Warm congratulations on the book and your always beautiful photography and a very good red curry recipe! Cook the green one more often but this is delightful and I love your choice of vegetables which again strike the ‘different’ note. Shall try, tho’ must admit I always make my own red curry paste. Quite possible all the spices may be a tad difficult to get in Europe :) ! Love and good luck!

    • says

      Hi Eha, Thank you so much! That’s great that you make your own curry paste — once you start it’s not easy going back to store bought. Yes, some spices are difficult to find here so I end up going to many different stores for them all.

  6. says

    I am on very limited internet at the moment but I had to stop by to say congratulations on the top 100 for six months. I have your books and I love them all. The photography book was my most recent purchase and it has been invaluable in helping to improve my pics… I bet you can even tell from my styling when I bought it ;)

    I bought your photography book becaue I wanted a change to my usual photographic style. I was stuck in a white background rut :) Not anymore, I have more confidence with different light sources and backgrounds :)

    • says

      Hi Julie! I hope you are enjoying your holiday. Thank you so much for purchasing and supporting me and my projects. That is great that you have new confidence to start exploring more about food photography.;)

  7. says

    Congratulations on being in the Top 100 for 6 months! That’s awesome! I certainly have been enjoying my copy of your book. I’ve learned a lot. What a great Thai curry dish! I’m going to have to check out your red curry paste because I’ve been using storebought. I love making my own condiments, so curry paste could next.

  8. says

    I was staring at that gorgeous photo, knowing I’d seen it before…duh! Thanks for finally sharing this wonderful recipe!

  9. says

    Beautiful bowl of curry Nancy! Congratulations on the success of Yummy Pics-your food photos are always gorgeous with drama and have such a comforting warmth to them ;-)

  10. says

    Congrats Nancy! All of your hard work is paid off… I’m so happy for you! I can’t imagine how much time and effort you spent for writing a book, which we’ve all benefited from reading your ebook. Thank you for the great tutorial book!

  11. MichelleK says

    This recipe looks wonderful! I can’t wait to try it. What brand of coconut milk do you typically use? I used one recently and felt it lacked flavor.

    Thanks!

    • says

      Yes, it can be a challenge finding a good coconut milk brand. I like Thai Kitchen and a couple of others that are only sold locally here in Europe. Good luck, hope you find one you’re happy with.

  12. EmilyF says

    This looks delicious…though I think there’ s a misnomer. I’m going too make it vegetarian style, but as listed it’s not vegetarian. It has a vegetarian tag, but there’s fish sauce. This type of misnomer often leads to me being sick from a friend making a vegetarian recipe for me…:( just thought you might want to correct the tag or put the fish sauce as optional for the nonvegetarian version.

  13. Lindsay says

    This is my go-to curry recipe. It’s simple to make (I use curry paste from a jar) and absolutely delicious. It’s easy to vary which vegetables you’d like to include. It even freezes well! Thank you for your wonderful recipe!

    • says

      Hi Lindsay! I’m glad to hear this is a your go-to curry recipe. But also that you see how easy it is to tweak depending on what veggies are in your fridge. Keep enjoying the curry and thanks for your lovely comment.:) ~Nancy

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