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Vegetable Red Curry Recipe

This Vegetable Red curry highlights summer zucchini and is a delightful dish made with Thai red curry paste and coconut milk. It's a quick and easy dinner—the perfect meal for end-of-summer produce.

4.9 from 145 votes
30 mins
Total Time
4
servings
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Vegetable Red Curry

How to Make the Best Vegetable Red Curry

This vegetable red curry is the kind of weeknight dinner that feels special without requiring hours of work. Packed with colorful summer vegetables like zucchini, bell peppers, and cherry tomatoes, it comes together in just 30 minutes while filling your kitchen with the most incredible aroma of coconut, ginger, and fragrant Thai basil.

The secret to a truly great red curry is balancing the creamy richness of full-fat coconut milk with the bold punch of red curry paste and the subtle sweetness of brown sugar. Kaffir lime leaves add an unmistakable citrusy depth that elevates this dish from good to restaurant-quality. Whether you use chicken breast or opt for crispy tofu, the tender protein soaks up all those beautiful curry flavors.

Serve this vibrant curry over a bed of fluffy jasmine rice with a squeeze of fresh lime and a scattering of Thai basil leaves. It’s comfort food at its finest—warming, satisfying, and absolutely delicious.

Vegetable Red Curry

Vegetable Red Curry

This Vegetable Red curry highlights summer zucchini and is a delightful dish made with Thai red curry paste and coconut milk. It's a quick and easy dinner—the perfect meal for end-of-summer produce.

4.9 from 145 votes
CourseDinner
CuisineThai
Keywordvegetable curry recipe, zucchini curry, red vegetable curry, vegetable red curry, red curry vegetable
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4 servings
Calories428kcal
AuthorRare Ivy
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Ingredients

Protein

Curry Base

Vegetables

Finishing

Instructions

Preparation

  1. Set jasmine rice to cook, if using.
  2. Slice the chicken thinly and season it with salt.

Make the Curry

  1. In a large Dutch Oven, sauté the shallot in oil until fragrant. Add the red curry paste and fry one minute.
  2. Add the coconut milk, bouillon cube, fish sauce, brown sugar and lime leaves, stir until well combined.
  3. Add the chicken and simmer gently for 3-4 minutes stirring.
  4. Add the vegetables; onion, bell peppers, tomatoes, and zucchini, and loosen with water or broth if needed. Turn the heat to medium and simmer until veggies are tender-crisp.
  5. Add a squeeze of lime, taste, and adjust seasonings—add more fish sauce, red curry paste for extra heat or brown sugar until happy. Stir in half the basil leaves.

Serve

  1. Turn the heat off, and let cool for a few minutes before serving. Serve over Jasmine rice with a lime wedge.

Notes

  • Leftovers will keep up to 4 days in the fridge.
  • For a vegetarian version, use crispy tofu and vegetable bouillon.
  • Do not use light coconut milk—full fat gives the best flavor and texture.
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