Creamy Vegetarian Thai Red Curry Recipe | Easy Homemade Thai Curry with Coconut Milk

Creamy Vegetarian Thai Red Curry | Easy Homemade Thai Curry with Coconut Milk

"Loved our Thai Green Curry… so this delicious Thai Red Curry simply had to follow!" ❤️🌶️🥥

After polishing off every last spoonful of my Vegetarian Thai Green Curry, my daughters had just one request…

"Mum, if we loved the Green Curry so much, why don't we try making Thai Red Curry too?" 😄

Well… that was all the inspiration I needed!

There is something absolutely magical about Thai food, the incredible aromas, vibrant colours and the perfect balance of sweet, spicy, tangy and creamy flavours. Although Thai cuisine has its own unique identity, I often feel it shares many similarities with Indian cuisine. 

Both cuisines make generous use of herbs and spices that are not only flavourful but are also wonderfully nourishing and refreshing.

This creamy Vegetarian Thai Red Curry is rich, comforting and loaded with colourful vegetables, all gently simmered in luscious coconut milk and infused with beautiful Thai flavours.

For this recipe, I used a good-quality Thai Red Curry Paste and enhanced it with fresh ingredients to make the curry even more flavourful and aromatic. However, for those who enjoy preparing everything from scratch, I have also included my homemade Thai Red Curry Paste recipe below.

Traditionally, Thai Red Curry is served with fragrant jasmine rice, but at home we absolutely enjoy it with steaming hot basmati rice too. Every bite is creamy, mildly spicy and deeply satisfying… another family favourite that disappeared from our lunch table in minutes!

🌶 Homemade Vegan Thai Red Curry Paste

This homemade Thai Red Curry Paste is packed with red chillies, fresh herbs and toasted spices. As it does not contain shrimp paste or any other animal-based ingredients, it is completely vegetarian and vegan.

Ingredients

Dry red chillies, soaked - 8 to 10
Shallots - 6 to 7
Garlic - 6 cloves
Galangal - 2-inch piece
Fresh ginger - 1-inch piece
Lemongrass - 2 stalks, white portion only
Coriander leaves - 1 handful
Kaffir lime leaves - 3
Red bell pepper - ¼, optional
Coriander seeds - 1½ tablespoons
Cumin seeds - 1 teaspoon
Black peppercorns - ¼ teaspoon
Paprika or Kashmiri chilli powder - 1 teaspoon
Salt - To taste
Oil - 1 teaspoon, optional

Method

Soak the dry red chillies in hot water for approximately 15 minutes or until they become soft. Drain them well.

Dry-roast the coriander seeds, cumin seeds and black peppercorns on low heat until aromatic. Allow them to cool slightly.

Transfer the roasted spices to a mixer grinder and grind them into a coarse powder.

Add the soaked red chillies, shallots, garlic, galangal, ginger, lemongrass, coriander leaves, kaffir lime leaves, red bell pepper, paprika or Kashmiri chilli powder and salt.

Blend everything into a smooth, thick and fragrant paste. Add one teaspoon of oil if required. Avoid adding too much liquid, as the curry paste should remain thick and concentrated.

Use approximately three to four tablespoons of the paste for the Thai Red Curry. Adjust the quantity depending on your preferred spice level.

Store the remaining paste in an airtight container in the refrigerator for up to three days. It can also be frozen in small portions for two to three months and used whenever required.

Vegetarian Thai Red Curry

Vegetables and Tofu

Broccoli - 1 cup
Cauliflower - 1 cup
Carrots - 1 cup
Yellow zucchini - 1 cup
Brinjal or eggplant - 1 cup
Baby corn - ½ cup
Yellow bell pepper - ½ cup
Red bell pepper - ½ cup
Firm tofu - 1 block

Curry Base

Thai Red Curry Paste - 3 to 4 tablespoons
Full-fat coconut milk - 400 millilitres
Oil - 1 to 2 tablespoons
Soy sauce - 1 to 2 tablespoons
Brown sugar - ½ teaspoon
Salt - To taste
Kaffir lime leaves - 3 to 4
Fresh Thai basil - 1 handful
Fresh lime juice - To taste

Fresh Aromatics for Enhancing Ready-Made Paste

Shallot - 1 small, finely chopped
Garlic - 2 to 3 cloves, finely chopped
Lemongrass - 1 stalk, white portion finely chopped
Galangal or ginger - 1-inch piece, finely grated

If you are using the homemade Thai Red Curry Paste, these additional aromatics may be omitted.

Method

Wash and cut all the vegetables into bite-sized pieces.

Heat the oil in a wok or deep pan.

If using ready-made curry paste, add the chopped shallot, garlic, lemongrass and grated galangal or ginger. Sauté for one to two minutes until aromatic.

Add the Thai Red Curry Paste and sauté on low heat for approximately two to three minutes. Stir continuously to prevent the paste from burning.

Pour in half of the coconut milk and cook until the curry paste blends beautifully with it and becomes smooth and aromatic.

Add the remaining coconut milk and stir well. Allow it to come to a gentle simmer.

Add the baby corn and carrots first, as they take slightly longer to cook.

Next, add the cauliflower and brinjal. Cook for a few minutes before adding the broccoli, yellow zucchini, red bell pepper, yellow bell pepper and tofu.

Cook until the vegetables are just tender while still retaining their vibrant colours and a slight crunch.

Season with soy sauce, brown sugar and salt. Mix gently so that the tofu does not break.

Add the kaffir lime leaves and fresh Thai basil. Simmer for another two to three minutes.

Switch off the heat and finish with a generous squeeze of fresh lime juice.

Allow the curry to rest for 15 to 20 minutes so that all the flavours develop beautifully.

Serve piping hot with fragrant jasmine rice or steaming basmati rice.

🌿 Tips

🌿 Use full-fat coconut milk for a rich and creamy curry.

🌿 Avoid overcooking the vegetables. They should retain their vibrant colours and a slight crunch.

🌿 Adjust the quantity of Thai Red Curry Paste according to your preferred spice level.

🌿 Add the vegetables according to their cooking time so that the softer vegetables do not become mushy.

🌿 Fresh Thai basil and kaffir lime leaves added towards the end make a huge difference to the aroma.

🌿 Check the ingredients when purchasing ready-made Thai Red Curry Paste to ensure that it does not contain shrimp paste or fish-based ingredients.

🌿 The curry tastes even better after resting for 15 to 20 minutes, as the flavours develop beautifully. 👌🏼

Creamy coconut milk, spicy red curry paste, colourful vegetables and soft tofu come together beautifully in this comforting Thai curry. It is wholesome, aromatic and perfect for enjoying with a bowl of steaming rice.

#ThaiRedCurry #ThaiRecipes #VegetarianRecipes #HomeCooking #ComfortFood #SukanyasMusings

Crispy Homemade Vegetable Spring Rolls | Easy Indo-Chinese Recipe

There’s something incredibly comforting about homemade spring rolls. The crackling crisp exterior, the warm flavourful filling inside, and that beautiful balance of textures make them one of those timeless snacks that never go out of style.

Over the years, I’ve realised that the secret to really good spring rolls is not just in the sauces or seasoning, it’s in keeping the vegetables fresh, lightly crunchy, and full of natural flavour. I personally don’t enjoy overly oily or heavily stuffed rolls. I like them light, aromatic, crisp, and elegant the kind you can serve with tea on a rainy evening or as a beautiful appetiser for guests.

This is my simple homemade version, flavourful, comforting, and always a crowd favourite.

Ingredients

For the Filling

Cabbage – 2 cups (finely shredded)

Carrot – 1 large (julienned)

Capsicum – 1 medium (thinly sliced)

Onion – 1 small (sliced)

French Beans – 5 to 6 (finely sliced)

Bean Sprouts – 1 cup

Ginger – 1 teaspoon (finely chopped)

Garlic – 1 teaspoon (finely chopped)

Green Chilli – 1 (optional)

Soy Sauce – 1 tablespoon

Vinegar – 1 teaspoon

Black Pepper – ½ teaspoon

Chilli Sauce / Schezwan Sauce – 1 teaspoon

Sesame Oil – 1 teaspoon

Salt – to taste

Oil – 1 tablespoon

For Wrapping

Spring Roll Sheets – as required

Flour – 2 tablespoons

Water – little, to make sealing paste

For Frying

Oil – as required

Method

Step 1: Prepare the Filling

Heat oil in a wok or large pan. Add ginger, garlic, and green chilli. Sauté briefly until aromatic.

Add onions and stir-fry for a minute on high heat.

Now add beans, carrots, capsicum, cabbage, and bean sprouts. Stir-fry on high flame so the vegetables remain crunchy and vibrant.

Add soy sauce, vinegar, chilli sauce, pepper, and salt. Mix well.

Finish with a drizzle of sesame oil for that beautiful warmth and aroma.

Allow the filling to cool completely before wrapping.

Step 2: Roll the Spring Rolls

Mix flour and water into a smooth paste.

Place one spring roll sheet on a flat surface. Add filling diagonally near one corner.

Fold the bottom over the filling, fold the sides inward, and roll tightly. Seal the edge using the flour paste.

Repeat for the remaining rolls.

Step 3: Fry Until Crisp

Heat oil on medium flame.

Fry the spring rolls until golden brown and crisp.

Drain on kitchen paper and serve hot.

Serving Suggestions

These spring rolls pair beautifully with:

- Sweet chilli sauce

- Spicy garlic dip

- Coriander mint chutney

- Hot masala chai on rainy evenings

You can also air-fry or bake them for a lighter version.

Sukanya’s Musings Tip

The beauty of homemade spring rolls lies in simplicity. Don’t overcook the vegetables. Let them retain their crunch, colour, and freshness. That contrast between the crisp wrapper and juicy filling is what makes every bite memorable.

Homemade food always carries a certain warmth that no restaurant version can replicate and these spring rolls are exactly that kind of comfort food.

#SpringRolls #IndoChinese #HomemadeRecipes #TeaTimeSnacks #SukanyasMusings #ComfortFood

BEST VEGETARIAN THAI GREEN CURRY RECIPE (Creamy, aunthentic & easy)

“Cooked for lunch… gone in minutes!” 😄🍃

That’s exactly what happened with this creamy Vegetarian Thai Green Curry, every last spoonful polished off!

There’s something irresistible about Thai food, the burst of aromas, the riot of colours, and the balance of flavours. And this dish brings it all together beautifully. 💚

What makes it truly special? A fresh, homemade green curry paste👆, packed with herbs, roasted spices, and bold flavours that elevate the entire dish.

Simmered in rich coconut milk and loaded with vibrant vegetables like broccoli, baby corn, zucchini, carrots, and peppers, this curry is as nourishing as it is indulgent.

Traditionally paired with jasmine rice, but at home, we absolutely love it with steaming hot basmati rice… and honestly, it’s pure comfort in a bowl! 🍚✨.

Every bite is creamy, fragrant, slightly spicy, and deeply satisfying — proof that wholesome food can also feel indulgent. 🌱💚

🌿 Ingredients

Homemade Paste:

Shallots/Onion – 7

Galangal (or Ginger) – 2 inch

Ginger – 2 inch

Green Chillies – 2–3

Lemongrass Stalks – 2

Coriander Leaves – 1 handful

Basil Leaves – ¼ cup

Kaffir Lime Leaves – 2–3

Cumin Seeds – 1 tsp

Coriander Seeds – 1½ tbsp

Peppercorns – ¼ tsp

Cloves – 2–3

Vinegar – 1 tsp

Curry Base:

Coconut Milk (full-fat) – 400 ml

Vegetables:

Broccoli – 1 cup

Cauliflower – 1 cup

Baby Corn – ½ cup

Carrots – 1 cup

Zucchini – 1 cup

Bell Peppers – 1 cup (any colour you have!)

Tofu:

Tofu - 1 block 

Flavorings:

Oil – 1–2 tbsp

Soy Sauce – 1 tbsp

Green Chilli Sauce – 1 tbsp

Brown Sugar – ½ tsp

Salt – to taste

Lime Juice – to taste

Method Thai Green Curry Paste🌱☘️☘️

Dry roast coriander and cumin seeds on low heat until aromatic. Transfer to a mortar and pestle, add white peppercorns, and crush into a coarse powder.

Add the remaining ingredients and pound into a smooth, fragrant paste (or use a mixer grinder for convenience).

Store the paste in the refrigerator for a couple of days or freeze for up to 2–3 months.

Use half for this recipe and save the rest for a quick, flavourful curry anytime.

Method Thai Green Curry 🍲

Heat 200 ml coconut milk in a pan and boil for 2–3 minutes until slightly thickened.

Add the green Thai curry paste and cook on medium heat for 4–5 minutes until the colour deepens and the oil separates.

Pour in the remaining coconut milk, stir well, and bring to a gentle boil.

Add baby corn and cook for 2–3 minutes.

Add remaining vegetables, brown sugar, and salt. Cook for a few minutes, adjusting consistency with veg stock if needed.

Finish with kaffir lime leaves, Thai basil, and red chillies. Simmer for 2–3 minutes.

Serve hot with steamed rice.

#ThaiGreenCurry #VegetarianRecipes #HomemadeGoodness #HealthyEating #ComfortFood #PlantBasedMeals #FoodLovers #HomeCooking #AsianFlavours #CurryLove #VegetableLoaded #CleanEating #FoodInspiration #InstaFood #FoodPhotography #DesiFoodie #SingaporeFoodies #EatHealthyLiveHappy #FromMyKitchen #SoulFood

SOM TAM - REFRESHING THAI SALAD (A VEGAN RECIPE)

SOM TAM - REFRESHING THAI SALAD (A VEGAN RECIPE)
I am not a huge salad lover and the entries in my blog can vouch for it as I don’t have many salad recipes. That does not mean I don’t love salads. I do love salads which are a good mix of ingredients and which appeal to my palate and once it does, it enters my blog. One of my friends recently moved and had a party at her house and she prepared this refreshingly lovely salad for lunch. I loved the refreshing tanginess of the mango, mixed with the neutral crunch of the papaya, the sweet blend of the carrot & onion. Adding to the refreshing feeling was the lemon, the crunch of the de-skinned salted peanuts. The sweetness imparted by the jaggery. The best part of the salad was all blended beautifully into one and yet had a unique taste and flavor. This dressing could be aptly described as “tangy” - a combination of sweet, sour, spicy and salty, but more sweet than sour which helps to balance out the sharpness of the papaya.
This led me to research about this Thai salad, and I found out that this salad is called “Som tam”.
Now, Som (means 'sour') Tam (means to 'pound' with a pestle and mortar).
This refreshing Thai salad, originates from the northeastern part of Thailand, but is popular all over Thailand and even in neighboring Laos and Myanmar.They have their version and additions to the recipe too.
A google search also led me to a website that lists this dish as Number 46 in the “World's 50 most delicious foods” (Below is the URL for you to see the Worlds 50 most delicious foods.)

http://travel.cnn.com/explorations/eat/worlds-50-most-delicious-foods-067535

It’s no wonder that I liked this recipe so much.

As the Thais love meat, the som Tam contains dried shrimps and crab meat and fish sauce as one of the ingredients. But since Iam a vegetarian, I will be avoiding all this in my recipe.
They also pound with a mortar and pestle the garlic and chilli into a paste and pound the long beans to a bruise. In fact they pound even the grated papaya and carrot a bit. I didn’t add long beans nor did I add garlic or green chillies in my recipe as I have to cook for young kids who may not appreciate all the spice.

Below is the Vegetarian or might I say vegan version of the “Unpounded” Som Tam with ingredients blended to make anyone crave for a helping of it. Try this refreshing salad. A special thanks to my friend who introduced me to this recipe.

Ingredients
Raw papaya –½
Raw Mango – ¼
Carrot - 1
Onion – 1
Tomatoes – 1 red and ripened (I didn’t use in this recipe)
Long beans (lightly steamed/blanched and chopped) - 7-8 nos (I didn’t use in this recipe)
Green chilly - 1-2 to taste (optional)
Salted de-skinned Peanuts – 2 tablespoons
Red Chilly flakes – ½ teaspoon
Lemon Juice – 1 lemon
Jaggery – Lemon Ball size
Salt as per taste
Fresh green coriander leaves – 1 tbsp

Method
Grate and soak the lemon sized jaggery in water. Make a solution of the jaggery.
Choose a nice green raw papaya, peel the skin and grate it. Don’t use the fine grater, use the medium sized grater, so that you can feel the texture of every ingredient. Keep aside.
I chose a nice green Thai Mango, you can choose any variety of raw mango.
Use only quarter of the mango. Peel the skin and grate using the same grater. Keep aside.
Now peel and grate the carrot and keep aside.
Onion has to be cut in thin strips. Keep aside.
Squeeze the juice of a lemon without the seeds and keep aside.
Now, in a big salad bowl, toss in all the ingredients.
Traditionally Thai som tam salad, is served along with a side dish. This includes pieces of green beans and a fairly thick but small size of cabbage.
Traditionally som tam is made very spicy and hot - the side dish also contains crushed ice along with the beans and cabbage.
I’d suggest that you toss all the ingredients together just 5 to 10 minutes before you plan to eat it. Leaving the ready som tam for a long time, causes the salad to become quite soggy. Remember that this is just you first try at making veg Thai food, you can always experiment by fine tuning the proportion of ingredients used in the recipe.
You can adjust the sweetness or spice levels according to your tastes.
This proportion serves 3-4.

Tips:
· Make sure you use unripe green papaya, which is firm

· Jaggery can be replaced with Sugar or Honey

· Ripe tomatoes can be chopped and added

· Long beans can be lightly steamed or pounded and added

Variations:
· The peanuts can be added as it is or split them into halves and add in, or do it the more authentic way. The roasted peanuts are generally pounded into smaller pieces, not a fine powder but rather coarse.

· Instead of peanuts you can use cashew nuts or both in the recipe

· You can add garlic and chilly pounded into a paste as per the traditional recipe.

· You can add a dash of soya sauce for a n Asian flavor.