Why buy takeout when you can make homemade curry that’s healthier, tastier, and ready in no time? This vegan curry, is one of our new favourite dinner recipe. This scrumptious red Thai curry is perfect for cozy weeknight/ weekend dinner.
There are no hard and fast rules as to what goes in this curry. You can treat it as clean your refrigerator kind of curry as well.
This Vegan Thai Red Curry tastes better than any restaurant and is totally customizable depending on what vegetables you have on hand. This recipe is ready in about 30 minutes.

👉🏼Link to buy red Thai curry paste in India:-

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* Vegetables: I used bell peppers, mushroom, broccoli, zucchini. Feel free to add any of your favorite veggies.
* Coconut milk: Curry is commonly made with full-fat canned coconut milk. It provides a creamy consistency and rich flavor. Light canned coconut milk works too, but the curry will be thinner.
* Thai red curry paste: Thai red curry paste is the key ingredient in this recipe. Check the ingredient before buying this paste. It should not contain fish oil (if you are vegan or vegetarian).
* Garlic, ginger, and onion: These three ingredients help to create a delicious aroma and taste.
* Lime: Fresh lime juice is squeezed over the curry just prior to serving.

Prep time: 10 min
Cooking time: 20 min
Total time: 30 min
Cuisine: Thai
Serves: 2

Ingredients:

1/4 cup chopped onion
1/4 cup chopped mushroom
1/4 cup chopped broccoli
1/4 cup chopped zucchini
1/4 cup mix peppers
6-7 cloves chopped garlic
1 tbsp chopped ginger
2 chopped red chilli
3 tbsp red Thai curry paste (store bought)
1/4 tsp cayenne pepper (optional)
Crushed Black pepper
400 ml coconut milk
2-3 tbsp olive oil
4-5 fresh basil leaves
1 tbsp fresh lime juice
Salt as per taste

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