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Red thai curry

Traditional red thai curry simmered with simple vegetables. Recipe for the paste from scratch is also included.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Asian
Servings: 8


  • 3 tbsps Red thai curry paste
  • 2 cups Coconut milk
  • 2 cups Oat milk or any other milk of choice
  • 1 can Baby corn 1 inch pieces
  • 1 cup Spinach frozen - thawed
  • 1/2 cup Edamame frozen - thawed n cooked
  • 1/2 cup baby Carrots cooked
  • 1 cup tri-color Peppers
  • 1 white Onion sliced


  • Start a large wok on high heat and add few teaspoons of oil (optional)¬†
  • Add the onions and saute at high heat
  • Add the tri-color peppers and saute
  • Add the edamame, carrots and baby corn - all of which should be cooked by now - along with 2 tablespoons of the red Thai paste, mix well
  • Add 1 cup of oat milk and 1 cup of coconut milk and simmer on very low heat for just 5 minutes
  • Next add the spinach and remaining oat milk and coconut milk and simmer for 5 more minutes¬†
  • At this time, also check the spiciness and add 1 more tablespoon of the Thai paste as needed to adjust flavor
  • Enjoy with rice!¬†