Vegetable Thai Red Curry

Ingredients

• 200 g Canned bamboo shoots (Slice thinly before boiling)
• 150 g Straw mushrooms (Halve each mushroom)
• 1 medium Zucchini (Cut into half‑moon slices)
• 0.5 medium Eggplant (Cut into bite‑size cubes)
• 1 medium Red bell pepper (Slice into strips)
• 1 medium Carrot (Slice on a diagonal)
• 1 small Red kuri squash (Cut into bite‑size pieces)
• 100 g Cherry tomatoes (Halve)
• 10 g Thai basil leaves (Fresh, torn just before serving)
• 400 ml Coconut milk (top creamy layer) (Use only the thick cream that rises to the top of the can)
• 400 ml Coconut milk (remaining watery part) (Used later to thin the sauce)
• 175 g Homemade Thai red curry paste (If unavailable, use 1 tablespoon (≈15 g) store‑bought paste (adjust spice level))
• 10 g Palm sugar (Granulated or palm‑sweetened brown sugar)
• 3 whole Kaffir lime leaves (Torn to release aroma)
• 30 cl Water (Room‑temperature)
• 0.5 tsp Salt
• 45 ml Fish sauce (≈3 tablespoons)

Instructions

1. Prepare bamboo shoots

   Slice the canned bamboo shoots thinly. Place them in a pot of boiling water and cook for 10 minutes to remove bitterness. Drain and set aside.

   Time: PT10M

   Temperature: medium heat

2. Prep remaining vegetables

   Halve the straw mushrooms, slice the zucchini, cube the eggplant, cut the red bell pepper into strips, slice the carrot diagonally, cut the red kuri squash into bite‑size pieces, and halve the cherry tomatoes.

   Time: PT10M

3. Cook curry paste

   In the medium saucepan over medium heat, add the thick coconut milk (the creamy top layer) and the homemade red curry paste. Stir continuously for 4–5 minutes until the mixture separates and a thin layer of oil appears on the surface.

   Time: PT5M

   Temperature: medium heat

4. Add aromatics

   Stir in the palm sugar and the torn kaffir lime leaves. Cook for about 30 seconds, just until the sugar dissolves and the leaves become fragrant.

   Time: PT30S

   Temperature: medium heat

5. Build the sauce

   Add the remaining coconut milk, 30 cl water, ½ tsp salt, 3 Tbsp fish sauce, the sliced carrot, and the red kuri squash. Stir well, cover with the lid, and let simmer for 10 minutes.

   Time: PT10M

   Temperature: medium heat

6. Add remaining vegetables

   Add the boiled bamboo shoots, zucchini, eggplant, straw mushrooms, cherry tomatoes, and red bell pepper. Stir gently and simmer uncovered for another 15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: medium heat

7. Finish with basil

   Turn off the heat and fold in the fresh Thai basil leaves. Let the residual heat wilt the leaves for about a minute, then serve.

   Time: PT1M

Nutrition Facts

Calories

515

Protein

5 g

Carbohydrates

30 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Canned bamboo shoots: Fresh bamboo shoots, Jicama
• Instead of Straw mushrooms: Button mushrooms, Shiitake mushrooms
• Instead of Zucchini: Yellow squash
• Instead of Eggplant: Firm tofu
• Instead of Red bell pepper: Any bell pepper
• Instead of Carrot: Parsnip
• Instead of Red kuri squash: Butternut squash
• Instead of Cherry tomatoes: Grape tomatoes
• Instead of Thai basil leaves: Holy basil, Thai sweet basil
• Instead of Coconut milk (top creamy layer): Full‑fat coconut cream
• Instead of Coconut milk (remaining watery part): Additional coconut cream diluted with water
• Instead of Homemade Thai red curry paste: Store‑bought Thai red curry paste
• Instead of Palm sugar: Brown sugar, Coconut sugar
• Instead of Kaffir lime leaves: Lime zest, Lemongrass
• Instead of Salt: Sea salt
• Instead of Fish sauce: Soy sauce (for vegan version), Tamari

Equipment Needed

• Cutting board
• Chef's knife
• Medium saucepan with lid
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Strainer or colander (optional)
• Stove (gas or electric)

Critical Steps — Do Not Skip

• Boiling bamboo shoots to remove bitterness.
• Cooking the curry paste until oil separates – this develops the depth of flavor.
• Simmering the sauce with a lid for the first 10 minutes to ensure vegetables cook evenly.

Chef Tips from the Video

• Use fresh, fragrant kaffir lime leaves – they make a huge difference.
• If you like extra heat, add a sliced Thai bird’s eye chili with the vegetables.
• For a richer sauce, replace half of the water with coconut cream.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portion‑size bags for up to 1 month. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; cool quickly after cooking.

Make-Ahead Tips

• The curry paste can be made 2‑3 days ahead and stored in the fridge.
• Curry flavors deepen after a night in the refrigerator; reheat gently before serving.
• Prepare the jasmine rice while the curry simmers for a seamless dinner.