Red Thai curry with mixed veggies and brown rice

Cold days are here. If you want to keep warm here you have this red thai curry recipe. This red curry has dried red chilli, garlic, lemongrass, shallot, galangal, kaffir lime peel, coriander and cumin powder. Some of this ingredients (lemongrass, garlic and ginger) are packed with nutrients, some boost your inmune system and fight against the cold and flu.
Serve: 4 person

Tools: frypan

Time: 45 minutes (cook rice)

Ingredients red thai curry:

  • Dried red chilli
  • Garlic
  • Lemongrass
  • Shallot
  • Galangal
  • Kaffir lime peel
  • Coriander powder
  • Cumin powder
  • 1 ¾ cup canned coconut milk
  • 1 clove garlic chopped

Rest of the ingredients:

  • 1 clove garlic chopped
  • ½ onion chopped
  • 1 tsp grated fresh ginger
  • 1 carrot chopped
  • 1 small zucchini chopped
  • 1 small eggplant
  • 2 cups brown rice
  • parsley


  1. Place the rice in a colander and rinse it thoroughly under cool water. Pour the water into the pot with the rice and stir in a teaspoon of salt. Cook for 45 minutes.Cover and let stand another 10-15 minutes.
  2. Heat the oil in a large saucepan and add the onions, garlic and ginger. Cook over a medium heat, stirring occasionally. Add the red curry ingredients and cook, stirring for 3-5 minutes. Add the carrot, zucchini and eggplant and cook.
  3. Add canned coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage.
  4. Serve with brown rice. Enjoy!

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