Red Coconut Curried Vegetables


Curry, a term that brings a burst of flavors, colors, and aromas to mind, has been a cornerstone of many culinary traditions around the world. Among the myriad variations, red coconut curried vegetables stand out as a vibrant and delicious option.

This dish is not only a feast for the taste buds but also a nutritious choice packed with vitamins, minerals, and antioxidants. In this blog post, we’ll delve into the art of making red coconut curried vegetables, explore the health benefits, and answer some frequently asked questions to help you master this delightful recipe.

The Essence of Red Coconut Curry

Red coconut curry is a harmonious blend of spices, herbs, and vegetables, all simmered in rich coconut milk. The red curry paste, typically made from red chilies, garlic, lemongrass, and a medley of spices, forms the foundation of this dish. Coconut milk adds a creamy texture and a subtle sweetness that balances the heat of the curry paste. When combined with fresh vegetables, this curry becomes a colorful, flavorful, and wholesome meal.


To make a sumptuous red coconut curried vegetables dish, you’ll need the following ingredients:

  1. Red Curry Paste: You can use store-bought or homemade. For a homemade version, blend red chilies, garlic, ginger, lemongrass, shallots, coriander seeds, cumin seeds, and a touch of shrimp paste.
  2. Coconut Milk: Full-fat coconut milk gives the curry its creamy texture.
  3. Vegetables: A variety of vegetables can be used, such as bell peppers, carrots, zucchini, broccoli, snap peas, and eggplant. Choose a colorful assortment for visual appeal and nutritional variety.
  4. Aromatics: Garlic, ginger, and onions are essential for building the flavor base.
  5. Seasonings: Soy sauce or tamari, fish sauce (optional), lime juice, and a touch of sugar to balance the flavors.
  6. Herbs: Fresh basil, cilantro, and kaffir lime leaves add a burst of freshness.

Step-by-Step Recipe

Prepare the Vegetables: Wash and chop the vegetables into bite-sized pieces. Keep them aside.

Make the Curry Base: In a large pan or wok, heat a tablespoon of oil over medium heat. Add finely chopped onions, minced garlic, and grated ginger. Sauté until fragrant and golden.

Add the Curry Paste: Add two to three tablespoons of red curry paste to the pan. Cook for a few minutes until the paste starts to release its aroma.

Incorporate Coconut Milk: Pour in a can of full-fat coconut milk. Stir well to combine with the curry paste. Bring to a gentle simmer.

Add the Vegetables: Start with the vegetables that take longer to cook, like carrots and eggplant. After a few minutes, add the rest of the vegetables. Simmer until the vegetables are tender but still vibrant.

Season the Curry: Add soy sauce or tamari, fish sauce (if using), lime juice, and a touch of sugar. Adjust the seasoning to taste.

Finish with Herbs: Just before serving, stir in fresh basil, cilantro, and kaffir lime leaves.

Serving Suggestions

Red coconut curried vegetables are best served with steamed jasmine rice or rice noodles. For a low-carb option, you can pair it with cauliflower rice. Garnish with additional fresh herbs and a squeeze of lime for an extra burst of flavor.

Health Benefits

Nutrient-Rich: The variety of vegetables provides a plethora of vitamins, minerals, and antioxidants that are essential for maintaining good health.

Anti-Inflammatory Properties: Ingredients like ginger, garlic, and turmeric (often found in curry pastes) have anti-inflammatory benefits.

heart health: Coconut milk contains lauric acid, which may improve cholesterol levels and support heart health.

Immune Boosting: The spices and herbs used in the curry, such as chilies and cilantro, have immune-boosting properties.


Red coconut curried vegetables are a versatile and flavorful dish that can be customized to suit your taste and dietary preferences. This dish not only delights the palate but also nourishes the body with its rich array of nutrients. Whether you’re a curry connoisseur or new to the world of curries, this recipe is a fantastic addition to your culinary repertoire. Enjoy the process of creating this vibrant dish, and savor the symphony of flavors with each bite.

Frequently Asked Questions

  1. Can I use a different type of curry paste? Yes, you can experiment with different curry pastes, such as green or yellow curry paste, to create variations of this dish. Each type of curry paste has a unique flavor profile.
  2. Is this dish vegan? The base recipe is vegan as long as you use soy sauce or tamari instead of fish sauce. Always check the ingredients of your curry paste to ensure it’s vegan.
  3. Can I add protein to this curry? Absolutely! You can add tofu, tempeh, chickpeas, or even cooked lentils for additional protein. If you’re not vegan or vegetarian, chicken, shrimp, or fish are also great options.
  4. How can I make the curry spicier or milder? To make the curry spicier, add more red curry paste or fresh red chilies. For a milder version, use less curry paste and more coconut milk.
  5. Can I make this dish ahead of time? Yes, red coconut curried vegetables can be made ahead of time and stored in the refrigerator for up to three days. The flavors often deepen and improve with time.
  6. What other vegetables can I use? Feel free to use any vegetables you have on hand. Cauliflower, green beans, mushrooms, and spinach are all excellent choices.
  7. Is there a substitute for coconut milk? If you’re allergic to coconut or prefer a lighter option, you can use almond milk, cashew cream, or even regular dairy cream.
  8. How can I thicken the curry if it’s too thin? If your curry is too thin, let it simmer uncovered to reduce the liquid. Alternatively, you can add a slurry made of cornstarch and water.