Thai Red Curry With Vegetables

Total Time
25 mins
35 mins

Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.

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  • 396.89 g canthai kitchen pure coconut milk
  • 14.79-59.16 ml thai kitchen red curry paste
  • 29.58-44.37 ml thai kitchen premium fish sauce
  • 29.58 ml brown sugar
  • 354.88 ml assorted fresh vegetables, cut into 1 inch pieces (like cauliflower, red bell pepper,onions,eggplant, mushrooms, zucchini, peas, or your favorite combi)
  • 226.79 g can bamboo shoots, rinsed and drained


  1. In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
  2. Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
  3. Serve over steamed jasmine rice.