Red Curry with Veggies

This bold and flavorful curry recipe is full of vegetables and comes together in about 30 minutes, making it a great choice for a weeknight dinner.

Course Dinner
Cuisine Asian, Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Savannah


  • 2 tbsp coconut oil
  • 1-3 tbsp red curry paste (depending on the brand**)
  • 13.5 oz. can of full-fat coconut milk
  • 1 green bell pepper (cut into chunks)
  • 1 zucchini (sliced into 1/2" thick semi-circles)
  • 8 oz. mushrooms (sliced)
  • 1 1/2 tsp sugar
  • 1/4 tsp fish sauce
  • handful fresh basil leaves
  • jasmine rice and fresh lime juice for serving


  1. Heat oil in a deep frying pan on low.  Add curry paste and cook 2 to 3 minutes.
  2. Add 2 tbsp of coconut milk to pan with curry.  If your can of coconut milk has settled and separated, use the thick cream at the top for this step. Cook for another 2-3 minutes.
  3. Add sugar, fish sauce, and salt.  Cook for 1-2 minutes, stirring and making sure the sugar does not stick to the pan and burn.
  4. Add chopped veggies, and slowly add in remaining coconut milk.
  5. Bring to a simmer and cook until veggies soften, allowing at least 10-15 minutes for flavors to intensify. Add basil in the last 2-3 minutes before serving.

  6. Serve with jasmine rice and lime wedges.

Recipe Notes

**Depending on the brand of curry paste you use and the level of spice you can tolerate, you could end up needing anywhere from 1 to 3 tablespoons of curry paste. If you're using an American brand like Thai Kitchen (offered in several grocery stores), you'll likely find that it's much less spicy than the more authentic curry pastes you'll find at an Asian market.